Ingredients:

Sprouts – peeled

Butternut squash – deseeded and chopped into chunks

2 tsps Cayenne pepper

Olive oil

Green salad leaves – rocket, watercress, spinach

Pomegranate seeds

Avocado

Method:

Toss the sprouts and butternut squash chunks in olive oil and cayenne pepper. Bake in hot oven until roasted.

Prepare the other ingredients and add the roasted vegetables.