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
Preheat the oven to 200C/400F/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.
Blanch the broccoli for one minute in a pan of boiling water, then drain.
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.
Squeeze over the remaining lime juice and garnish with some fresh coriander.