Warm squash, mâche and hazelnut salad

Method

1. Preheat the oven to 200°C. Cut the squash in half and scoop out the seeds, then slice each half into 4–6 wedges, leaving on the thin skin. Place in a bowl and drizzle over the olive oil, crumble over the chilli and season with salt. Toss together well and then place in a roasting tin.
2. Cover the tin with foil and place in the oven. Roast for 20 minutes, then remove the foil and roast for a further 25 minutes, or until the squash is tender but not falling apart.
3. Meanwhile, for the hazelnut dressing, whisk the mustard and wine vinegar together in a bowl with a little salt and plenty of black pepper. Slowly pour in the hazelnut oil, whisking as you do so. Set aside.
4. Carefully wash the mâche, gently pat dry with a tea towel and place in a bowl. Pour on the dressing and toss gently.
5. Toss some of the salad leaves into a shallow serving dish and arrange the roasted squash on top. Scatter over the rest of the leaves and finish with a sprinkling of chopped toasted hazelnuts.