• 600g butternut squash, peeled, seeded and cubed
• 6 tablespoons olive oil
• 200g green beans
• 50g pumpkin seeds
• 2 tablespoons lemon or lime juice
• 1 teaspoon Dijon mustard
• salt and freshly ground black pepper
• large handful frisée leaves or 2 heads chicory

Preheat the oven to 200°C/400°F/gas mark 6. Toss the squash with 2 tablespoons of oil and roast, turning occasionally, for about 30 minutes until soft and golden. Boil the beans in salted water until just tender. Drain and rinse under cold water. Toast the pumpkin seeds in a dry frying pan, shaking from time to time so that they don’t burn. Tip them into a bowl.

Whisk the lemon juice and mustard together, season with a little salt and a good grinding of pepper and whisk in the remaining oil. If you are using chicory, cut off the base and separate the leaves. Toss the frisée or chicory leaves lightly in the dressing and arrange on a platter. Arrange the squash and beans on the leaves, spoon a little of the dressing over the vegetables, scatter over the pumpkin seeds and serve.