Warm squash, beetroot and goat’s cheese salad

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Toss the squash and sweet potato with the beetroot, a drizzle of olive oil and the red onion quarters in a roasting tin.
2. Season well, transfer to the oven and cook for 25 minutes until sticky and tender. Set aside to cool slightly.
3. In a large bowl, toss the roasted vegetables with the salad leaves, walnuts, oregano and a drizzle of olive oil. Crumble over the goat’s cheese, then serve.