Butternut And Green Bean Salad

For 4

600g butternut squash, peeled, seeded and cut in cubes

2 tablespoons olive oil

200g green beans

50g pumpkin seeds,

a large handful of frisée leaves or 2 heads chicory

2 tablespoons lemon or lime juice

1 teaspoon Dijon mustard

salt and freshly ground pepper

4 tablespoons olive oil

Heat the oven to 200C, 400F, gas 6. Put the cubed squash in a bowl and toss with 2 tablespoons oil. Spread the pieces on an oven tray and roast, turning occasionally, for about 30 minutes until soft and golden. While the squash is cooking, boil the beans in salted water until just tender. Drain and rinse under cold water to stop the beans cooking further. Toast the pumpkin seeds in a dry frying pan, shaking the pan from time to time so that they don’t burn. Tip them into a bowl.

Whisk the lemon juice and mustard together, season with a little salt and a good grinding of pepper, and whisk in the oil to make an emulsion. If you are using chicory, cut off the base and separate the leaves. Toss the frisée or chicory leaves lightly in the dressing and arrange on a platter. Arrange the squash and beans on the leaves, spoon a little of the dressing over the vegetables, scatter the pumpkin seeds over the platter and serve.