This is a versatile dish, so use whatever seasonal vegetables you have to hand. I used a red onion, half a butternut squash, 2 peppers, a Romanesco courgette and 3 mushrooms. Beetroot, artichoke hearts, leeks and celery are good, too, so just mix and match according to taste

1. Cut the vegetables into bite-sized chunks and place in a roasting pan.
2. Drizzle with olive oil, scatter with oregano and roast for 20-30 minutes (depending on chunk size).
3. Prepare the cous cous according to packet instructions, then add the roasted vegetables and feta cheese.
4. Add dressing to taste. The vegetables and cheese are flavoursome and don’t need much dressing, just add the juice of half a lemon and a glug of olive oil. I’ve garnished the salad with honeyed figs (lightly sauté sliced figs in a little butter and honey), but this is possibly gilding the lily.
5. Serve warm or cold.