Roasted squash and pomegranate are an excellent match, paired here with nuts, fresh herbs and a pomegranate-citrus dressing for a vibrant winter salad with a Persian feel.

Serves 3-4

You will need:

For the salad:

Lamb Brand 3 Colour Quinoa 350g, cooked

Lamb Brand Peacans or Walnuts 30g, lightly toasted 

Lamb Brand Cumin 2 tsp.

Lamb Brand Salt, to taste

Lamb Brand Pepper, to taste

Butternut Squash 350g, peeled, seeded and diced (about 1.5cm) 

Pomegranate Seeds 45g, plus more to taste

Olive Oil 2 tbsp. 

Fresh Parsley 1/4 cup chopped

For the pomegranate-citrus dressing:

Lamb brand Ground Allspice 1/2 tsp.

Orange Juice 2 tbsp.

Olive Oil 2 tbsp.

Pomegranate Molasses 1 tbsp.

Sherry Vinegar 1 tbsp.

All you have to do is:

1. Heat the oven to 2200C. Line a baking dish with baking paper.

2. Place diced squash on baking paper, add 2 tbsp. of olive oil, salt and pepper to taste and toss together until squash is thoroughly coated with oil. Spread out in a single, even layer on the baking sheet. Place in oven and roast for 30 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly coloured. Remove from heat.

3. Meanwhile, toss together the cooked quinoa, buckwheat or bulgur wheat, pecans, pomegranate seeds, and chopped fresh herbs.

4. In a small bowl or measuring cup, whisk together vinegar, pomegranate molasses, allspice and salt to taste. Whisk in remaining olive oil. Taste and adjust seasoning.

5. Add squash to the grain mixture. Add dressing, toss together and serve.

Tip: Advance preparation: Cooked grains and roasted squash will keep for 3-4 days in the refrigerator.