Roasted Butternut Squash and Beetroot Salad

Roasted Butternut Squash and Beetroot Salad - Serves 4

Ingredients
1lb 2oz / 511g Butternut Squash
1lb 2oz / 511g fresh beetroot
2 red onions
1 lemon
A handful of coriander
1tbsp coriander seeds
1tbsp cumin seeds
salt and pepper
Fry Light
31/2oz / 100g red chard leaves

Method
1. Preheat oven to 220c.  Peel the butternut squash, beetroot and onions, and cut into 1in / 2.5cm pieces.  Juice the lemon, finely chop the coriander.  Put the coriander and cumin seeds in a plastic bag and crush with a rolling pin.
2. Blanch the vegetables in a large saucepan of boiling water for 5-6 minutes.  Drain well and transfer to a large non-stick roasting tin.  Sprinkle over the coriander and cumin seeds and season well.  Season the veg with Fry Light.  Place in the oven for 20-25 minutes or until golden and tender.
3. Remove from the oven, cover and allow to rest fo 10-15 minutes.  Place the veg in a warmed bowl and add the red chard leaves, lemon juice and chopped coriander, and toss to mix well.