Pre-heat oven to 200 (180 fan). Peel and cube the butternut squash, then drizzle with oil and sprinkle with garlic granules and throw on some thyme sprigs. Mix everything in with your hands to coat well. Roast for around 20-30 mins – don’t over roast so it goes mushy.

Rinse the quinoa in a sieve in running water (you can up this to 50g per serve for more hungry folk!). Then pop in a pan with boiling water and simmer for 15-18 minutes. Check occasionally to ensure it does not dry out. You can use stock such as low-salt swiss vegetable buillion to boil the quinoa instead if you like, for some added flavour. Drain quinoa then return to pan, pop lid on place back on the turned off hob. This helps the grains go fluffy with an extra dry steam.

Place the purple sprouting or tenderstem broccoli in the steamer and steam for around 3-4 minutes until tender.

Peel and slice on the diagonal the spring onions, chop the pepperdew peppers and the herbs. I tend to go BIG on the herbs and will use around 20g per herb (for 4 people) as I love a really herby flavour for this salad.

Mix the onions, pepperdew, quinoa, squash and broccoli, along with the herbs in a large bowl. Then sprinkle liberally with black pepper, squeeze the lemons and stir through to taste. You can add a small splash of olive oil too if desired.

Stir through the pomegranate seeds, then crumble the feta across the salad with your fingers, and top with a few more pomegranate seeds.

Serve immediately either as a standalone dish, a rather fancy lunchbox, or with a fillet of baked fish or chicken. Delicious.