Ingredients

• 2.4kg/5lb 3oz butternut squash or pumpkin
• peeled
• seeds removed
• chopped into 2cm/1in cubes
• 2-3 large red chillies
• seeds removed
• sliced
• 1½ tsp ground cumin
• 1½ tsp dried chilli flakes
• 80ml/3fl oz good olive oil
• 150g/5½oz pak choi leaves
• roughly chopped
• 150g/5½oz baby spinach leaves
• large handful pitted black olives
• 300g/10oz goats’ cheese
• crumbled (optional)
• salt and freshly ground black pepper
• 3 tbsp red wine vinegar
• 130ml/4fl oz olive oil
• 5 spring onions
• trimmed and chopped at an angle
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray
• toss together the squash
• fresh chillies
• cumin
• chilli flakes
• salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes
• turning halfway through
• until the squash has caramelised. Leave to cool slightly.
• Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so
• then put it in a serving dish to cool slightly.
• To make the dressing
• whisk the vinegar and oil together in a bowl
• then add the spring onions and season with salt and pepper.
• Scatter the squash
• baby spinach and olives over the pak choi
• mix
• then scatter over the goats’ cheese (if using) and drizzle the dressing on top.