- 1 butternut squash
- 1 tbsp ground cumin
- 1 red onion
- 1 lime
- 1 garlic clove
- ½ chilli
- A large handful of coriander
- 1 red pepper
- 50g lamb's lettuce
- 25g pumpkin seeds
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- Vegetable peeler (optional)
- Baking tray
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the squash, then cut the neck from the bulb. Halve the neck lengthwise, then into 1cm-thick slices. Cut the bulb in half, scoop out the seeds and cut into 1cm-thick slices. No need to peel.
- 2.
Pop the squash on a baking tray. Dust with 2 tsp ground cumin and a pinch of salt and pepper. Drizzle over 1 tbsp oil and toss. Roast for 30 mins.
- 3.
While the squash cooks, peel and finely chop the onion. Pop it into a large bowl. Zest and juice in the lime. Peel and grate in the garlic. Stir in 1 tbsp oil and some salt and pepper.
- 4.
Halve the chilli and flick out the seeds. Finely chop half. Halve the pepper and scoop out the seeds and pith. Chop the pepper into a small dice. Add them both to the bowl, but don’t mix them in.
- 5.
Finely chop the coriander stalks and roughly chop the leaves. Place them on top of the pepper.
- 6.
When the squash has roasted for 30 mins, remove it from the oven. Turn the slices over. Scatter over the pumpkin seeds and return to the oven for 10 mins to finish cooking and to toast the seeds.
- 7.
Remove the squash from the oven and leave to cool slightly. Toss the pickled onions with the chilli, pepper and coriander.
- 8.
Place handfuls of lamb’s lettuce on a couple of plates. Top with the squash and salsa to serve.
