This is one of my favourite winter salads. The turmeric dressing adds warmth to the salad and makes it feel even more satisfying.

Ingredients, serves 4

1 butternut squash (choose one with a long bulb if possible)

1 tablespoon olive oil

Few sprigs thyme

1 large bag rocket

140g feta cheese

2 x tins chickpeas, rinsed and drained

3 teaspoons of harissa spice (or 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon chilli flakes)

1 tablespoon olive or coconut oil

30g sun-dried tomatoes, drained of oil, chopped

Optional: fresh pomegranate to decorate

Dressing

30ml olive oil

30ml apple cider vinegar

1 teaspoon ground turmeric

Method

1. Turn the oven to 200°C.
2. Peel one butternut squash and slice into thick wedges, removing all the seeds as you go.
3. Arrange butternut pieces on a roasting tray with one tablespoon olive oil and some fresh thyme. Roast in the oven for 30 minutes.
4. While cooking, drain and rinse the chickpeas and add to a frying pan with the remaining olive oil and the harissa seasoning or spices. Stir on a med-high heat for around five minutes. Set to one side.
5. Remove the roasted butternut from the oven, it should have started to brown at the edges.
   Allow to cool for 30 minutes.
6. Add the butternut squash to the chickpeas and stir through a little using a spoon and transfer to four plates or bowls.
7. Stir through the rocket and the sundried tomatoes and sprinkle over the feta cheese. Season with salt and pepper.
8. Mix the dressing ingredients together in a jam-jar, shake vigorously and drizzle over each plate.