Turkey, Roast Squash & Fennel Salad

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Cut the squash in half and scoop out the seeds. Slice into 1cm-thick wedges (no need to peel, unless you want to). Peel the onions and cut them into quarters or thirds. Tumble the squash and onions onto a baking tray. Drizzle over 2 tbsp olive oil. Season generously with salt and pepper. Roast for 30-40 mins, turning the veg over halfway through. They should be lightly charred and tender.

2. Meanwhile, trim any dry ends from the fennel bulb and pick off the feathery fronds (save the fronds for later). Thinly slice the fennel. Slice the skin and white pith off the oranges, then use a small sharp knife to slice the orange segments out of the thin, papery membranes. Halve a pomegranate and hold 1 half, cut-side-down, in the palm of your hand over a bowl. Use a wooden spoon to whack the pomegranate to loosen the seeds. They should fall through your fingers into the bowl. Pull any remaining pomegranate seeds from the white pith. Use 2 forks to pull the leftover turkey into shreds.

3. In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp cider vinegar, 1 tsp wholegrain mustard and 1 tbsp honey with a pinch of salt and pepper to make a dressing. Taste and add more mustard, honey, salt or pepper, if you think it needs it.

4. Arrange a couple of handfuls of rocket on a large serving plate. Top with the roast squash, roast onion wedges, the sliced fennel and orange segments. Scatter over the turkey. Drizzle over the dressing. Top with the pomegranate seeds and garnish with any fennel fronds you saved earlier. Serve straight away.