Warm Tenderstem Broccoli & Greek Cheese Grain Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, and boil a kettle

Add your butternut squash cubes to a large baking tray

Tip: Cooking for 3 or more? Use 2 trays!

Put the tray[s] in the oven and cook for an initial 5 min

Meanwhile, peel and finely chop (or grate) your garlic

Chop your Tenderstem broccoli in half

Peel your red onion[s] and cut into quarters

Add the onion quarters and halved Tenderstem broccoli to the tray[s] with a pinch of salt and a very generous spray of cooking oil spray and carefully give everything a good mix up

Return the tray[s] to the oven for 20 min or until all the veg is tender

Meanwhile, combine your red wine vinegar, honey, chopped garlic (not a fan of raw garlic? Just add a little!), a drizzle of olive oil and a pinch of salt in small bowl – this is your honey dressing

Squeeze your pouch[es] of glorious grains to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Crumble your Greek cheese into rough, bite-sized pieces

Season the crumbled Greek cheese with a generous pinch of pepper and gently toss to coat

Add the warmed grains and honey dressing to the tray[s] with the roast vegetables and give everything a good mix up – this is your grain salad