Roasted Vegetables in Cumin Dressing with Feta

450 gram butternut squash, cut into small chunky pieces

1 red pepper, cut into small chunky pieces

1 courgette, cut

1 fennel bulb, outer layer removed

1 red onion, cut into thin wedges

3 tablespoons olive oil

1 bunch asparagus, trimmed

1 tin chick peas, drained and rinsed

100 grams feta cheese, crumbled into pieces

25 grams rocket

salt and pepper

foccaccia bread to serve

1 teaspoon cumin seeds

1 tablespoon lemon juice

4 tablespoons extra virgin olive oil

Pre-heat oven to 220 degrees C , gas mark 7. Put chunks of butternut, red pepper cougette and fennel into a large roasting tin with the onion, oil and salt and pepper. Roast for 20 minutes.

Cut asparagus stalks through the centre lengthwise to enable them to cook evenly. and make the cumin and lemon dressing by toasting the cumin seeds and then crushing them add lemon juice and oil.
season dressing and put aside

Add asparagus to roastng tin and turn everything over and roast for another 20 mins until all are slightly caramelised at the tips.

just before everything is ready boil some salted water and put chick peas in to warm up 5 mins.

Drain chick peas and put dressing over them. Put roasted veg on a plate and put dressing and chick peas over the top. Crumble feta cheese over that and rocket over that. serve with bread.