Roasted Squash Salad

Pre-heat the oven to 200°C Fan (400°F/Gas 8). Chuck the squash in a roasting tray and add the olive oil and a good pinch of salt and toss together. Roast for 30-35 minutes until tender.

Whisk the tahini with 80ml of water, the lemon juice and a good pinch of salt. It will split and then come back together into a smooth creamy sauce.

To serve, arrange the squash onto a serving dish and scatter over the olives. Drizzle over some of the tahini sauce and all the pomegranate molasses. Garnish with the mint, pomegranate seeds and pine nuts. Serve immediately with green salad, plenty of flatbreads and the remaining tahini sauce at the table.