Roasted Squash & Sausage Salad

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel the butternut squash and cut in half using a sharp knife

Tip: Drizzle the knife with a little vegetable oil for easier chopping

Scoop out the seeds with a spoon and discard

Slice finely into half-moons

Cut the red onion[s] into wedges

Add the sliced butternut squash to a baking tray with a drizzle of olive oil

Add the ground coriander to the squash with a generous pinch of salt and give everything a good mix up

Add the onion wedges and sausages to the tray, spreading them out evenly

Put the tray in the oven for 25-30 min or until everything's cooked through and tender

Tip: Cooking for 4? Use 2 trays!

Meanwhile, rinse the quinoa under cold running water

Add the quinoa to a pot with a matching lid with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

Whilst the quinoa is cooking, slice the spring onion[s] finely on the diagonal

Chop the coriander roughly, including the stalks (reserve some leaves for garnish)

Combine the onion marmalade, cider vinegar and 2 tbsp [4 tbsp] olive oil and season with a pinch of salt and pepper – this is your onion marmalade dressing

Heat a small, dry pan over a medium heat

Crush the hazelnuts roughly in the bag with a rolling pin

Once hot, add the hazelnuts to the pan and cook for 2-3 min or until toasted and fragrant

Tip: Watch them like a hawk so you don't burn them!

Add the sliced spring onion, chopped coriander and lamb's lettuce to the cooked quinoa

Season with a pinch of salt and pepper and mix everything together – this is your quinoa & lamb's lettuce salad

Slice the cooked sausages in half on the diagonal