Butternut Squash &Pine nut Salad

Ingredients

1 butternut

1 tsp sea salt flake or 1/2 tsp pouring salt

1 tsp ground tumeric

1 tsp ground ginger

2 x 15ml tbsp olive oil, plus 2 tbsp for dressing

50g golden sultanas 

60ml water, from a freshly boiled kettle

1 tsp sherry vinegar

100g rocket and other salad leaves

50g pine nuts, toasted

  Preheat the oven to 200c.  Don't bother to peel, but halve and de-seed the butternut, cut into 1.5cm slice, then cut each slice into four.

  Put the butternut pieces into a bowl with the salt, spices and 2 tbsp oil and smoosh them about, then tip into a baking tray lined with foil.  Don't clean the bowl yet.

  Cook the butternut for 30 - 40 minutes.  Check to see if it is cooked through by the time the 1/2 hour's up by piercing with a fork.

  Add the sultanas to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and two tbsp oil that remain.

  Put half the salad leaves over a large plate or shallow bowl and arrange the butternut pieces on top.  Sprinkle with the remaining leaves and the toasted pine nuts.  Scrape the sultana-studded dressing out of the bowl to dribble over it all, and toss gently before serving.