-
1
Quickly toast all the seeds in a dry pan until they start to 'pop' then transfer them to a mortar and pestle or spice grinder and crush.
-
2
In a bowl, mix a couple of tablespoons of extra virgin olive oil with the seeds, dice the feta into bite-sized cubes, add them to the mix, ensuring they are well-coated, cover the bowl and leave to marinate for as long as possible (overnight is good).
-
3
Peel and cube the sweet potato or squash, coat well with extra virgin olive oil, a scattering of sea salt and plenty of freshly-ground black pepper, place on a baking tray, leaving space between each cube and roast in a pre-heated oven (220C) for around 30 minutes, turning occasionally until each cube is slightly crisp on the outside and still soft inside.
-
4
Dice the aubergine, scatter on a non-stick baking tray, place below the sweet potato/squash and roast for around 15 minutes or until the dice are slightly brown around the edges - turn occasionally.
-
5
Peel, de-seed and finely slice the cucumber, peel and very finely slice the red onion, roughly chop the tomatoes and shred the fresh basil leaves.
-
6
To finish: place everything in a large bowl, add the lemon juice, a little more extra virgin olive oil (don't be stingy!) and mix well with your hands before serving.
