Sweetcorn & squash salad:
Serves: 4 Prep: 10 mins Cook: 30 mins
1kg Butternut squash, peeled and deseeded, cut into 2cm pieces
50g pumpkin seeds
4tbsp olive oil
2 tsp Cajun seasoning
Zest and juice of a lemon
2 corn on the cobs (or the equivalent in tinned sweetcorn)
1 tbsp Agave
140g of rocket and spinach
1) Preheat oven to 200C/gas mark 6. Place squash and pumpkin seeds on a baking tray, season and toss with 1 tbsp of olive oil. Roast for 30 mins.
2) Meanwhile, mix 1 tbsp live oil with cajun seasoning and half the lemon juice and brush over the sweetcorn. Cook for 15 mins, turning occasionally. Allow to cool slightly before cutting corn of the cob and then stirring into the roasted squash.
3) Mix the remaining oil with lemon zest, remaining juice and agave. Toss into salad leaves. Add butternut squash mixture and serve.
Enjoy the last few glimpses of the sun!