Preparation time: 5 minutes
Cooking time: 25 minutes

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 clear honey
2 tbsp red wine vinegar
1 tsp wholegrain mustard
To serve: crusty bread

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. 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. 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.

Cook's tip:

You can roast almost any combination of vegetables you like in this warm salad, peppers, courgettes and aubergines all work well, just make sure you cut all the vegetables into even-sized chunks so that they roast in the same time.