Tah-antilising Butternut Tahini Salad

Place on a baking tray, drizzle with 1 tbsp olive oil, the chilli flakes to taste and the leaves of four sprigs of thyme(discarding the stalks). Tip: We’ve sent a bit more chilli flakes than you need in case you want to spice it up!Season with ¼ tsp of salt and a good grind of black pepper. Place in the oven and cook for about 20 mins, or until the squash is cooked through (you can easily slip a knife through) and crisp on the outside.

In the meantime, get your delicious dressing and salad ready. Chop your cucumber in half lengthways and then in half again. Now chop into ½cm cubes. Mix your tahini with the juice of ½ the lemon and 3 tbsp of olive oil. Season with ¼ tsp of salt and a few grinds of black pepper. Feel free to adjust to your own taste. It should have a wonderful deep nutty flavour.

Pop your sunflower seeds into a frying pan (without any oil) and put on low heat for about 5 mins, moving the pan every now and then to turn them. You want to toast 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 your feta cheese over the dried cranberries, add the watercress, chopped cucumber, toasted sunflower seeds and cover with ¾ of the tahini dressing. Give this a good toss.