Winter Salad with Spicy Orange Dressing

|Winter Salad with Spicy Orange Dressing|chicory oranges squash|750 g squash or sweet potatoes2 tbsp sesame oil50 g cashew nuts1 orange zest and juice1 red chilli finely sliced2 lemongrass stalks trimmed and finely sliced20 g fresh root ginger peeled and cut into matchsticks2 tbsp rice wine vinegar2 tbsp fish sauce1 tbsp palm sugar or light muscovado sugar½ small cauliflower trimmed and very finely sliced2 small chicories bases trimmed and leaves separated25 g pack Thai basil leaves torn or shredded|1. Preheat the oven to 200ËšC gas mark 6. Cut the squash or sweet potatoes into 0.5cm thick slices and toss with the oil; season. Spread out on 2 large baking trays in a single layer. Roast for 30 minutes until soft and golden. Meanwhile toast the cashews in a small pan over a low heat for 4-5 minutes until golden then cool and roughly crush or chop. 2. To make the dressing combine the orange zest and juice with the chilli lemongrass ginger rice wine vinegar fish sauce and sugar. Mix well to bruise the aromatics; season. The dressing should be hot sweet salty and sour so adjust the vinegar fish sauce or sugar to taste as needed. 3. To serve tumble the cauliflower chicory leaves and Thai basil together on a platter. Add the warm squash or sweet potato slices and the dressing finishing with the crushed cashews.|30.00 minutes|4|Waitrose