ROASTED MIXED SQUASH WITH ALMONDS AND TARRAGON

I could quite happily eat this meal every day – the mix of earthy, sweet, fresh and tangy flavours with multiple textures makes it a real winner.

Preparation 10 minutes Cooking 50 minutes Serves 6-8

8 SMALL MIXED SQUASH, CHOPPED INTO 5CM THICK WEDGES (NO NEED TO PEEL OR REMOVE SEEDS) 8 TBSP OLIVE OIL

2 TBSP GOOD-QUALITY BALSAMIC VINEGAR

80G FLAKED ALMONDS

10G FRESH PARSLEY

20G FRESH TARRAGON

2 TBSP MAPLE SYRUP

2 TBSP NIGELLA SEEDS

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Preheat the oven to 220°C (200°C fan oven) gas mark 7. Put the chopped squash onto two large baking sheets. Top with half the olive oil, the balsamic vinegar and salt and freshly ground black pepper, then toss to coat. Roast on the top shelf for 50 minutes, turning halfway through.

Meanwhile, toast the almonds in a large frying pan on a medium heat for 3-4 minutes, tossing often. Once golden, transfer to a bowl and leave to cool.

Roughly chop the parsley (and stalks) and tarragon (removing the stalk bases).

Make the salsa by mixing the almonds, herbs, remaining olive oil and a pinch of seasoning together.

Once the squash flesh is tender and sticky, transfer to a large dish, drizzle the maple syrup over the top, then pile on the salsa. Finish with a generous sprinkling of nigella seeds.

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