Warm Fennel And Squash Salad

(Serves 4)

Fennel and watercress both make great cleansing ingredients packed with fibre as well as being great dietary sources of vitamin C, potassium, calcium and magnesium.

Ingredients

• 1 bulb fennel, trimmed
• 450g(1lb) butternut squash, deseeded but unpeeled
• 2 medium red onion, peeled and sliced
• 4 cloves garlic, unpeeled
• 1 tbsp olive oil
• 1 tbsp pine kernels
• 1 (85g) bag watercress

For the dressing:

• 1 tbsp olive oil
• 1 tbsp raw honey
• 2 tbsp red wine vinegar
• 1 tsp wholegrain mustard

Method

1. Quarter then slice the fennel; cut the squash into chunky wedges. Place the fennel and squash in a large roasting tray with the onions, garlic and oil and toss well to mix. Season, then roast for 15 minutes.
2. Add the pine kernels and roast for a further 5-10 minutes until all the vegetables are tender. Remove the garlic from the roasting tray and squeeze the flesh from the papery skins onto a chopping board. Use the blade of a knife to mix the garlic to a paste and place in a screw-top jar.
3. Add the remaining dressing ingredients and shake well to mix. Season to taste. Place the watercress leaves in a salad bowl, add the roasted vegetables and dressing and toss well to mix. Serve straight away with crusty bread.