Warm autumnal salad
1.Preheat oven to 190°C. Carefully cut butternut in half and scoop out seeds. Slice into wedges and place in roasting tray. Drizzle with olive oil and season with salt and pepper.
2.Roast in oven for 15 minutes, add tomatoes to tray and cook for a further 10 minutes.
3.Remove from oven. Arrange on serving dish with rocket, feta and toasted walnuts, drizzle with rocket oil (see below) and dollops of Kalamata honey.
4.Bring a small pot of lightly salted water to the boil, drop in the rocket, then pull out again immediately, running under cold water in sieve until cold.
5.Using a hand blender, blitz the rocket and oil together until smooth.
6.Using a hand blender, blitz olives and honey together into a smooth paste.