Butternut Squash & Sundried Tomato Salad

Keeping the skin on, slice the butternut squash into 1cm thick slices, then cut each circle in half so you end up with semi-circles. Rub a little rapeseed oil into each side and sprinkle with the ground cumin, salt and pepper. Place on a pre-heated BBQ on the BBQ Grid and grill for about 8 minutes on each side, or until the squash has softened and the flesh and turned slightly brown and golden.

Meanwhile slice the goats cheese into 1cm thick slices and place in a tapas dish or oiled slice of foil (to stop it melting onto the Grid). Place on the BBQ and heat for a few minutes until it begins to soften.

Place the rocket in a bowl and add the sundried tomatoes, walnuts, squash and cheese. Gently combine it all together. Whisk together the balsamic, honey, olive oil and season with salt and pepper then pour over the salad and divide between 3 bowls. Serve while warm with some crusty bread.