Squashed Chilli, Hummus & Feta

1 pumpkin or butternut squash

3 tablespoons olive oil

1 tablespoon cumin seeds, roasted and ground

2 red chillies, sliced

3 garlic cloves, thinly sliced

4 spring onions, sliced

2 tablespoons lemon juice

50g (1.1/3oz) rocket

100g (3.1/2oz) hummus

2 tablespoons toasted seeds (deep fry in a pan on medium heat for 2-3 mins)

DRESSING:

100g (3.1/2oz) feta

2 tablespoons red wine vinegar

1 tablespoon chopped fresh mint

2 tablespoons olive oil

Preheat the oven to 180C/350F/Gas Mark 4.

Cut the squash in half and scoop out the seeds. Cut each half into 4 wedges. Coat with 1 tablespoon of olive oil and rub with the ground cumin, salt and pepper. Place on a baking tray and cook for 30 minutes, turning halfway through. Allow to cool.

Heat the other 2 tablespoons of olive oil in a frying pan and fry the chillies, garlic and spring onions until the garlic slices just begin to brown. Drain through a sieve, retaining the oil. Mix the oil with the lemon juice and set aside.

Make the feta dressing by crushing the cheese with the vinegar and mint. Stir in the olive oil and let down with about 50ml (2fl oz) of water to the desired consistency. Season with salt and pepper.

Arrange the squash wedges on a serving plate with the rocket. Stir the oil and lemon into the hummus and drizzle over the salad. Sprinkle with the fried chilli, garlic and onion, and the feta dressing. Finish with the seeds.