Roasted Winter Veg with Goat’s Cheese and Sesame Seeds

Chard or lightly fried kale can be used in place of spinach for this tasty recipe.

1 medium butternut squash

1 medium celeriac

4 medium onions, peeled and each one cut into six wedges, leaving root intact.

2 large parsnips, peeled and cut into large chunks

3 tbsp oil

200g spinach

large handful of fresh oregano, chopped

2 tsp sesame seeds, toasted

200g/8 oz goats cheese

For the Dressing

1 tbsp Dijon mustard

5 tbsp red wine vinegar

1 tsp nut oil

300ml/1/2 pint extra virgin olive oil.

• Heat the oven to 200C/180C fan/ gas 6. Peel the squash, remove the seeds and cut the flesh into 3cm chunks. Peel and cut the celeriac into equal-sized chunks. Put the  squash, celeriac, onions and parsnips into a bowl, pour over the oil, then season well. Tip into a large roasting tray, then roast on the top shelf for 50 minutes.
• Meanwhile, make the dressing. Whisk the mustard and red wine vinegar in a bowl and slowly the nut and olive oils while still whisking, then season. The dressing will keep in a tightly sealed jar in the fridge for up to a month.
• Tip all the roasted veg into a large bowl and pour over a quarter of the dressing to taste while the veg is still warm, then toss together. Just before serving, toss through the spinach, scatter with the oregano and sesame seeds and crumble over the goats’ cheese. Serve hot or at  room temperature, with exrtra dressing on the side.