Instructions

1. Preheat the oven to 200°C. Peel and deseed the squash, then cut its flesh into 3cm pieces. Scatter them in a roasting dish and drizzle with 1 Tbsp oil. Massage them with your fingers (or use a silicon brush) to make sure all of them are evenly covered with oil.
2. Roast the squash in the oven and bake until tender (for about 30 min.). During the last 10 minutes of baking sprinkle the pumpkin seeds over and toss.
3. Meanwhile, mix th1 Tbsp of oil with the spice mixture and half of the lemon juice. Brush this onto the sweetcorn and cook under a grill until golden brown (about 15 min). Leave to cool slightly.
4. Mix the remaining oil, lemon juice, lemon zest and honey.
5. Stand up the corn and using a sharp knife cut the corn kernels off the cobs. Add these to the roasted squash. Mix thoroughly.
6. Transfer everything to a serving dish, season with salt and pepper, pour on the dressing, then fold through the salad leaves.
7. Serve hot or lukewarm.