SPICE-ROASTED BUTTERNUT & BLACK RICE SALAD

Butternut squash has a natural sweetness that means you can throw so many bold flavours and spices at it and it just balances them out beautifully.

SERVES 6-8

H 1kg butternut squash, peeled, halved, deseeded and cut into 1.5cm slices

H olive oil

H 1 tsp ground cumin

H 1 tsp ground cinnamon

H 1 tsp paprika

H 250g black rice

H 1 large red onion, finely chopped

H 100g dried cranberries

H 50g flaked almonds

H 250g pomegranate seeds

H 1 small packet (about 30g) of flat-leaf parsley, leaves finely chopped

H Maldon sea salt flakes and freshly ground black pepper

FOR THE DRESSING

H 3 tbsp pomegranate molasses

H 3 tbsp olive oil

H 2 tbsp honey or maple syrup

H 1 tbsp vegan red wine vinegar

H 1 tsp ground cinnamon

H Preheat the oven to 220C/ 200C fan/gas 7. Line a large baking tray with baking paper.

H Place the butternut pieces on the lined tray and drizzle generously with olive oil. Mix the spices together and sprinkle over the pieces, then use your hands to coat them evenly in the oil and spice mix. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown on the edges. Remove from the oven and leave to cool.

H Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside.

H Mix the onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix the dressing ingredients together, pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes.

Stir again, taste and adjust the seasoning if desired, and serve with the roasted butternut arranged on top and scattered with the reserved parsley.