Roast butternut with feta, seeds and chimichurri dressing

Butternut is one of the most versatile vegetables and easily takes on flavour additions. It’s one of my favourite vegetables to cook with. This roast butternut with feta salad makes a lovely side to serve with these kebabs, roast chicken or a succulent fillet. Or, add chickpeas and some roast red peppers to make a Middle-Eastern style salad.

I season the butternut with ground coriander and a touch of mixed spice. It lends a subtle earthy taste. The sharp contrast of the minted chimichurri dressing is a real joy. It contrasts the sweetness of the butternut beautifully. For nutty texture and crunch, I finish with handfuls of toasted pumpkin seeds. Feta and butternut are the best partners, although goat’s milk will also be good. I serve the salad warm or at room temperature. Fridge cold masks the flavour, so if you’re taking it to work, try warming it slightly before tucking in.