Fig And Butternut Salad

Peel and dice butternut squash into bitesize chunks, coat with a drizzle of oil and season with salt and pepper. Roast in a pre heated oven set to 190°C/GM5 for around 20 minutes until slightly charred. Meanwhile cut pomegranate into half and bash the seeds out using the back of a tablespoon, cut figs into halves (or quarters if you prefer). Make dressing by whisking honey, balsamic, thyme and oil together. Place roasted butternut, rocket leaves, figs, feta, grana Padano shavings and pomegranate, sunflower and pumpkins seeds into a bowl and gently toss with the dressing ensuring everything is well coated. Serve