You will need:
1 large butternut squash
250g of shelled baby broad beans
200g of petit pois
toasted pumpkin seeds
edible flowers to garnish (I used viola's and naturtiums)
1.First of all cut your squash into wedges, drizzle with olive oil, cumin seeds and chilli flakes and put into a hot oven for about half-an-hour, or until tender and slightly charred on the edges.
2. In the meantime cook your beans and then plunge into cold water to revitalise them. Leave to cool before podding the bright green kernals from their leathery shells.
3. Do the same with the peas, except of course, you don't need to shell them!
4. When the butternut squash is done, cut into bite-size chunks and mix with the beans. Toss with dressing of your choice (I used white balsamic and lemon olive oil).
5.Add your toasted pumpkin seeds and feta and finally scatter over your edible flower heads.
I promise you'll feel so virtuous after making this, and it looks almost too good to eat!