1 butternut squash, peeled and sliced into 8 or 10 long slices
4 tbsp olive oil
Salt
Pepper
4 medium tomatoes, sliced into wedges
120g cooked green beans, 4cm sticks
½ Iceberg lettuce, finely sliced

4 spring onions, cut into long shards
1 × 250g packet microwavable Pilau rice, warmed
4 tbsp white wine vinegar
1 tbsp granulated sugar
Juice of 2 large limes
1 tsp coarse ground black pepper
4 tbsp extra virgin olive oil
2 pots of coriander, roughly chopped

1. Pre-heat the oven to 200°C, gas mark 6.

2. Place the sliced squash into a baking tray, then add the oil and season well with salt and pepper, mix well and bake in the pre-heated oven until lightly browned and cooked through.

3. Meanwhile, place the tomatoes, cooked green beans and Iceberg lettuce into a deep bowl, mix carefully, but well.

4. Remove the cooked squash from the oven and cool slightly, then slice into long pieces.

5. Once cooled add the cooked squash to the tomatoes, green beans and Iceberg lettuce.

6. Next add the re-heated rice.

7. Spoon over the vinegar, sugar, lime juice, pepper, oil and coriander; really mix well, but carefully.

8. Serve.