Tah-antilising Butternut Tahini Salad

Place on a baking tray, drizzle butternut with olive oil, the chilli flakes to taste and the leaves of the thyme(discarding the stalks). Tip: We’ve sent a few more chilli flakes than you need in case you want to spice it up! Season with a pinch of salt and a good grind of black pepper. Place in your oven and cook for about 20 mins, or until your squash is soft (you can easily slip a knife through) and crisp on the outside.

In the meantime, get the delicious dressing and salad ready. Chop the cucumber in half lengthways and then in half again. Now chop into ½cm cubes. Mix the tahini with a good squeeze of lemon juice and a good splash of olive oil. Season with salt and black pepper. Feel free to adjust to your own taste. It should have a wonderful deep nutty flavour.

Pop the sunflower seeds into a frying pan (without any oil) and put on low heat for about 5 mins, shaking the pan every now and then to turn them. You are toasting these to make them extra tasty. Tip: Watch them like a hawk - the last thing you want is for them to burn!

In a bowl, crumble the feta cheese over the dried cranberries, add the watercress, chopped cucumber, toasted sunflower seeds and cover with three-quarters of your tahini dressing. Give this a good toss.