You will need the below:

Ingredients (serves 4):

• 1 butternut squash peeled, cut into chunks
• 2 small red onions peeled and cut into quaters
• 1 x400g tin of chickpeas
• 2 handfulls of kale
• A small handful of hazelnuts
• 1 orange peeled and sliced into segments
• A pinch of salt and black pepper

For the dressing:

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoons Dijon mustard
• A pinch of sea salt

Method:

• Preheat the oven to 200°C/180°C fan.
• Whisk together the dressing ingredients until emulsified and smooth.
• Tumble the butternut squash chunks, red onion and chickpeas onto a roasting tray, and pour over half the dressing, turning it all over a few times to make sure everything is welll coated.
• Roast for 30-35 minutes, or until the squash is tender and cooked through.
• Add the sliced kale to the roasting tray, along with the rest of the dressing, and mix well. Sprinkle with the hazelnuts.
• Roast for a further 5 to 7 minutes, until the kale is a little wilted.
• Divide between two bowls, allow to cool slightly, then top with the orange segments and season with salt and pepper to taste.