Warm squash and goats’ cheese salad with pumpkin seed crunch | Sainsbury`s Magazine

Ingredients

• 600g butternut squash, peeled, deseeded and cut into wedges
• 3 tbsp rapeseed oil
• 1 ½ tsp cumin seeds
• a good pinch of crushed chilli flakes
• 1 garlic clove, crushed
• 12 spring onions
• 1 x 70g pack wild rocket
• juice of 1⁄2 lemon
• 1 x 125g pack Abergavenny soft goats’ cheese, crumbled
• 50g pumpkin seeds
• 1⁄2 tsp cumin seeds
• 1 tsp soy sauce (we like Kikkoman)
• 1 tbsp maple syrup