Ingredients (2 people)
Half a butternut squash, peeled, cored and cut into bite-sized chunks
Good handful cherry tomatoes
1/4 – 1/8 fennel bulb, cut into small pieces
1 small onion, chopped small
1/2 small jar of harissa paste (the small size you get in the supermarket)
1 small preserved lemon (optional), chopped small
1/2 packet of feta cheese
Handful of pine nuts

Method

Put the chopped butternut squash into a large oven-proof dish, season and drizzle with oil. Roast at 180 degrees for about 25 minutes.

Add the chopped fennel, chopped onion, chopped lemon (if using) and whole cherry tomatoes. Mix well.

Return to the oven for about 20 minutes.

Remove from oven, add harissa paste and mix well. Top with crumbled feta and pine nuts. Return to the oven for 15-20 minutes.

Serve with plain Greek yoghurt; flatbreads or couscous if wanted!