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.