Roast squash & hummus winter salad - Good Food Middle East

Ingredients

• 4 small potatoes (about 320g), skin-on, cut into wedges
• 320g butternut squash, cut into long thin slices
• 2 red and yellow or green peppers, deseeded and cut into big chunks
• 3 red onions (about 320g), cut into thick slices
• 200g carrots, halved lengthways and cut into thick slices
• 1 tbsp rapeseed oil
• 1 tbsp fresh thyme leaves
• 30g rocket, to serve
• 2 x 400g cans butter beans
• 2 large garlic cloves, sliced
• 1 tsp smoked paprika
• 1 large lemon, zested and juiced
• 2 tbsp rapeseed oil
• 25g walnuts, chopped