Directions

1. To make the pesto, blend the nuts, parmesan, herbs, lemon juice and sea salt in a food processor, adding olive oil to loosen the mixture.
2. Pre-heat the oven to 200°C.
3. Cut the butternut squash in half, deseed and then slice width ways so that each slice is about 15mm thick. Coat the slices in olive oil and season.
4. Roast the squash slices for approximately 50 minutes, until they are soft and the edges are starting to brown.
5. Whilst the butternut slices are cooling, toast the pumpkin seeds in a dry frying pan, stirring regularly, until they start to pop.
6. Assemble the salad by placing the butternut squash on a plate, drizzle with the pesto and top with the feta, pomegranate and pumpkin seeds.