Roasted vegetable and chickpea salad with feta

Preheat the oven to 220C/200C fan/gas 7. Cut the butternut squash, red pepper, courgette and fennel into small chunky pieces and put into a large roasting tin with the red onion, oil and season to taste. Toss together until evenly combined and then spread out in a single layer and roast for 20 minutes.

For the dressing: heat a dry frying pan over a high heat, add the cumin seeds and shake them around for a few seconds until lightly toasted. Tip into a pestle and mortar and grind to a powder. Tip into a bowl, add the lemon juice and gradually whisk in the oil. Season to taste with salt and black pepper, stir in the coriander and set aside.

Add the asparagus to the roasting tin, turn everything over a few times and roast for another 20 minutes until all of the vegetables are just tender and slightly caramelised around the edges.

Shortly before the roasted vegetables are ready, drop the chickpeas into a small pan of boiling salted water and simmer for 3 minutes until heated through. Drain well.

Remove the vegetables from the oven. Quickly whisk the dressing again briefly, then mix into the roasted vegetables with the chickpeas. Season to taste. Leave to cool a little, then arrange on plates and crumble over the feta cheese. Scatter the rocket leaves on top and serve with some red onion and rosemary foccacia.