Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 1/3rd of the oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli, another dash of oil and seasoning and roast for a further 10 mins more.

Meanwhile, make the dressing. Put the tahini, half the **avocados, half of the coriander and mint along with the lemon (juiced and zested) and maple syrup in the small bowl of a food processor. Add a splash of water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.

Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the remaining herbs, spring onions, pomegranate seeds, diced avocado and pistachios*. Add the remaining **oil, season and toss everything together, including the salad leaves and the roasted veg.

Divide the salad between two plates and drizzle over the dressing and a little pepper, if you like.