Butternut Squash, Lemongrass and Chilli Salad and chicken skewers

Blitz the ginger, 1 chilli, 1 lemongrass stalk, 2 tblsp of oil, lime zest and juice into a mini chopper. Blend till smooth.

Slice the remaining lemongrass stalks in half and thread chicken cubes onto them (like a skewer). Cover in half the marinade from the mini chopper. Leave overnight or 2 hours.

Put squash into roasting tin with remaining chopped chilli. Season. Roast for 30 minutes at gas 6.

Combine remaining marinade, roasted squash, pomegranate, goats cheese, avocado and rocket.

Roast chicken skewers for 30 mins at gas 6 - or stick them on the BBQ