Roasted butternut squash with cauliflower florets and Manchego

Serves 4

Peel the butternut squash, then cut in half across the centre. Remove seeds, cut into 1 inch strips and then cubes. Remove outer leaves of the cauliflower and cut into individual florets.

Boil one litre of water, adding the lemon juice and a good pinch of rock salt. Add the cauliflower florets and cook until al dente. Remove from the pan, refresh in cold water and set aside.

Season the diced butternut squash with salt and pepper. Cover with cold water in a pan and cook until al dente. Remove from the heat and leave to cool in cooking liquid. Drain and set aside.

To make the picada, roast the diced sough dough bread in a baking tray with the almonds and olive oil until golden brown. Remove and blitz in a food processor to a crumb. Grate the manchego.

To assemble, heat a non-stick pan. Add a little olive oil, then the butternut squash to caramelise. Remove and do the same with the cauliflower. Check seasoning. Transfer to a serving dish, scatter with grated Manchego and finish with chopped parsley. Sprinkle generously with the picada and serve.