Butternut squash and goat's cheese salad

1. Cut the squash into large chunks (keep the seeds and roast separately). Place the squash into a roasting tray drizzle with olive oil and sprinkle over the leaves of the fresh thyme. Roast in the oven for 20 minutes on 190°C / 375°F / Gas Mark 5. When cooked leave aside to cool down.
2. Place the seeds on a separate tray and sprinkle with salt, pepper and olive oil. Roast in the oven for 10 minutes on 190°C / 375°F / Gas Mark 5. When cooked leave aside to cool down.
3. When cooled cut the skin off the squash and cut the squash into cubes.
4. Break the goat's cheese into small pieces same size as the squash.

1. Place all the dressing ingredients in a jam jar, put on the lid and give it a good shake - quantities can vary according to preferred taste.
2. Place the salad leaves and rocket in a bowl and drizzle with some of the dressing, ensure all leaves are coated (you will have dressing left over).
3. Place a couple of handfuls of leaves on a plate, scatter a quarter of the squash and goats cheese over the leaves and then scatter some of the roasted seeds over the top as a garnish.
4. Finally drizzle with a little Extra Virgin Olive oil, a grind of black pepper and serve.