Roast butternut, red onion and tomato salad

In the depths of winter, but coming out the other side, this warm vegetarian salad makes a lovely dinner for two, and acts as a hearty accompaniment for something more substantial.

Oven roast seasoned, squared butternut squash (skin on: imperative) and spanish onion in quarters until caramelised/sweet. Just before these are cooked, bung in a tray of walnuts - these will roast in about five minutes. Almonds also work really well.
Let cool.


Halve some cherry tomatoes (a box will do), mix with cooled onion and squash, crumble in generous amount of feta. Chop in quite a bit of parsley too.

In a colander, shake the cooled walnuts - the bitter skin will flake off.
 

Dressing: mix a tablespoon of wholegrain mustard, juice of an orange, juice of lime, honey, salt and pepper, taste until proportions are right.

Pour over and mix well. Serve immediately on a bed of rocket.
 


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