Autumn salad of roast squash with Serrano ham and manchego

Serves 6

For the salad * 600g butternut or coquina squash, peeled, deseeded and cubed

* 3 tbsp olive oil * 50g squash or pumpkin seeds * ½ tsp paprika * 150g sliced serrano ham

* 50g manchego cheese, any rind removed * 2 handfuls watercress, any thick stems removed

For the dressing * 1 garlic clove, peeled and bruised (ie bashed with the base of a jar) * 2 tbsp sherry vinegar

* 4 tbsp extra-virgin olive oil

* ½ tsp dijon mustard * a pinch caster sugar Preheat the oven to 200°C/gas mark 6. Toss the squash with 2 tablespoons olive oil, season generously and spread out on a roasting tray and roast for 30 minutes, until golden and soft. Set aside to cool to room temperature. Meanwhile, toss the squash or pumpkin seeds with the remaining tablespoon of olive oil, a little salt and the paprika. Spread out on a separate baking tray and roast for about 6 minutes, until lightly toasted.

Make the dressing by vigorously shaking the bruised garlic clove, sherry vinegar, olive oil, mustard, sugar and a little salt and pepper together in a lidded jam jar. This can be done up to 4 days ahead of time and kept in the fridge. To serve the salad, gently toss the ham, watercress and squash together with the dressing in a serving bowl. Shave the cheese over with a vegetable peeler and scatter with the roast pumpkin seeds to finish.