Ingredients

  • 1 small butternut squash (peeled, halved and seeds scooped out)
  • 1 red pepper (core and seeds removed)
  • 1 courgette (topped and tailed)
  • 1 fennel bulb (first outer layer removed)
  • 1 red onion (cut into thin wedges through the root)
  • 3 tblsp olive oil
  • 1 bunch asparagus (trimmed)
  • 400 g can chickpeas (rinsed and drained)
  • 175 g feta cheese
  • 25 g wild rocket
  • for the cumin and lemon dressing:
  • 1 tsp cumin seeds
  • 1 tblsp fresh lemon juice
  • 1 tblsp chopped fresh coriander
  • 3 tblsp extra-virgin olive oil
  • maldon sea salt and freshly ground black pepper

Method

  • The trick to roasting vegetables is not to overcrowd the roasting tin - it should be large enough so that the vegetables can be spread out in a thin layer. Ensure that you turn them every now and then during roasting so that they brown evenly.
  • Red onion and rosemary focaccia, to serve
  • Preheat the oven to 220°C (425°F/Gas 7).
  • Cut the butternut squash, red pepper, courgette and fennel into small chunky pieces and put into a large roasting tin with the red onion, oil and season to taste.
  • Toss together until evenly combined and then spread out in a single layer and roast for 20 minutes.
  • Meanwhile, cut the asparagus stalks in half crossways and make the cumin and lemon dressing.
  • For the Cumin and Lemon Dressing:
  • Heat a dry frying pan over a high heat, add the cumin seeds and shake them around for a few seconds until lightly toasted.
  • Tip into a pestle and mortar and grind to a powder.
  • Tip into a bowl, add the lemon juice and gradually whisk in the oil.
  • Season to taste, stir in the coriander and set aside.
  • Add the asparagus to the roasting tin, turn everything over a few times and roast for another 20 minutes until all of the vegetables are just tender and slightly caramelised around the edges.
  • Shortly before the roasted vegetables are ready, drop the chickpeas into a small pan of boiling salted water and simmer for 3 minutes until heated through. Drain well.
  • Remove the vegetables from the oven. Quickly whisk the dressing again briefly, then mix into the roasted vegetables with the chickpeas. Season to taste.
  • Leave to cool a little, then arrange on plates and crumble over the feta cheese. Scatter the rocket leaves on top and serve with some red onion and rosemary focaccia.