I love the strong flavour of goats cheese, especially when it's warmed up and slightly gooey, it's just so comforting. This salad is perfect when you want something different to the usual meat and two veg winter casseroles, and gives you the feeling that you are having something healthy, colourful and delicious which is also filling for a good winters meal. I like to serve this salad with either a baked potato, or crusty bread, both of which need a generous amount of real butter. The quantities shown in this recipe serve 2.

Ingredients

• 1/2 Butternut squash, peeled, diced and deseeded (reserve the seeds!)
• 1 Yellow pepper, cut into chunks
• 100g Cherry tomatoes, halved
• 1 Onion, cut into eigths
• 1 tbspRedcurrant jelly
• 1 tbsp Red wine vinegar
• 1 tsp Olive oil
  
• 1 Chilli, deseeded and finely chopped
• 100g Goats cheese, cut into slices
• Large handful Mixed salad leaves

Method

1. Arrange the vegetables (except the salad leaves) on a baking tray, drizzle with oil and coat well.
2. Place into an oven at 180 degrees C and roast for 20 minutes, or until the vegetables are cooked through and slightly browned.
3. Meanwhile, mix the jelly, vinegar and oil well to form a salad dressing.
4. Remove the vegetables from the oven and toss again.
5. Scatter the squash seeds over the top, and coat with the oil and juices from the pan.
6. Place the goats cheese slices on top of the vegetables and return to the oven for 10 minutes, or until the seeds are golden and the cheese is slightly browned.
7. Mix the hot vegetables, seeds and cheese with the salad leaves and drizzle the dressing over the top. Serve immediately.