Butternut Squash Tarte Tatin with Urfa Chilli, Hazelnuts & Feta - Ainsley Harriott

Ingredients

• 1 medium butternut squash, peeled and sliced into 1.5/2cm thick round slices
• olive oil, for drizzling
• 2 tsp picked thyme leaves, plus extra for garnish
• ½ tsp ground cinnamon
• 375g block of ready-made puff pastry
• plain flour, for dusting
• 30g golden caster sugar
• 2 tbsp honey
• 1½ tbsp urfa chilli paste
• 40g butter, chilled, cubed
• 30g hazelnuts, toasted, half roughly chopped, half finely chopped
• ½ tsp sumac
• 100g feta, crumbled
• peppery salad leaves dressed with lemon juice & olive oil, to serve