Warm Fennel and Squash Salad

Ingredients

• 1 bulb fennel, trimmed
• 450g(1lb) butternut squash, deseeded but unpeeled
• 2 medium red onion, peeled and sliced
• 4 cloves garlic, unpeeled
• 1 tbsp olive oil
• 1 tbsp pine kernels
• 1 (85g) bag watercress
• For the dressing:
• 1 tbsp olive oil
• 1 tbsp clear honey
• 2 tbsp red wine vinegar
• 1 tsp wholegrain mustard
• To serve: crusty bread

Method

Quarter then slice the fennel; cut the squash into chunky wedges. Place the fennel and squash in a large roasting tray with the onions, garlic and oil and toss well to mix. Season then roast for 15 minutes.

Add the pine kernels and roast for a further 5-10 minutes until all the vegetables are tender. Remove the garlic from the roasting tray and squeeze the flesh from the papery skins onto a chopping board. Use the blade of a knife to mix the garlic to a paste and place in a screw-top jar.

Add the remaining dressing ingredients and shake well to mix. Season to taste. Place the watercress leaves in a salad bowl, add the roasted vegetables and dressing and toss well to mix. Serve straight away with crusty bread.