For the salad:
For the dressing:
Massage the butternut squash with olive oil and a good crunch of celtic sea salt and black pepper.
Roast the butternut in the oven at 160c fan assisted/180c until golden brown. Leave to cool.
Take a salad bowl and place the pre-washed rocket leaves.
Add the remaining salad ingredients and toss lightly, add the dressing just before serving.
For a more substantial lunch add a cup of quinoa or red rice to the salad, and option to add pre-cooked chick peas too.