INGREDIENTS

• 2 tbsp Patak's Pickles
• 4 tbsp olive oil
• 2 cloves garlic, chopped
• 1/2 tsp black pepper, coarsely crushed
• 1/2 tsp roasted cumin powder
• 1 tbsp lemon thyme, chopped
• Juice of 1 lime
• 750g (1lb 11oz) butternut squash, washed, deseeded and cut into bite size pieces
• 1 red onion, cut into large chunks
• 1 red pepper, cored and cut into large chunks
• 6 cloves garlic, unpeeled
• 225g (8oz) broccoli florets
• 1 tbsp fresh coriander, chopped
• Pinch of sea salt

Instructions

1. Preheat the oven to 200ºC/400ºF/Gas Mark 6. In a roasting tray mix together the olive oil, garlic, black pepper, cumin powder, Patak's Pickles, lemon thyme and the juice of half a lime. Place the butternut squash, red pepper, red onions and garlic in the roasting dish and coat well with the marinade. Sprinkle over some sea salt and roast for 25 - 30 minutes.
   
   
2. Blanch the broccoli for one minute in a pan of boiling water, then drain.
   
   
3. Remove the roasting tray from the oven and add the broccoli, giving it a good stir before returning it to the oven to cook for a further five - ten minutes until all the vegetables are tender and lightly charred.
   
   
4. Squeeze over the remaining lime juice and garnish with some fresh coriander.