Ingredients

1 small butternut squash

500g Brussels sprouts

2 heads red chicory

3 slices sourdough bread

Small bunch sage

Shallot, sliced thinly

60g flaked almonds

1/2 pomegranate seeds

1/2 lemon

2 roasting tins

Method

1. Heat the oven to 180 C. Cut lengthways and deseed the butternut squash, slicing into small chunks. Drizzle in a large tray with olive oil, season and place in the oven for 20 mins. 

2. While this is roasting, trim and slice the sprouts in half. Slice the chicory in halves. 

3. Remove the butternut from the oven and add the sprouts and chicory. Drizzle with a little more olive oil and toss to make sure everything is nicely coated. Cook for another 20 minutes.

4. In a separate tray, tear three slices of sourdough into small pieces, drizzle with olive oil and season. Place into the oven for 15 minutes, or until the chunks are golden brown all over. 

5. For the last five minutes of the cooking of the sprouts, add the sage leaves and the shallot, turning everything in the pan at this stage too. 

6. Pull out the tray and leave to cool for a little, then scoop the contents over a platter. Add the bread and mix together. 

7. Toast the flaked almonds in a pan until just golden, then scatter these on to the salad, before adding the pomegranate seeds. 

8. To finish, squeeze half a lemon over the salad, season well and add one last drizzle of EV olive oil for good measure!