Now the lighter nights are here and seasons are changing- I feel like having a salad for dinner. I'm not talking lettuce, cucumber and under-ripe tomatoes (ever!), but a fresh and aromatic salad that hits the tasty spot. This dish can be created in 10 minutes, making it a convenient and healthy choice. Zesty orange, ginger and sesame seeds add an Oriental twist, with chunks of butternut squash and babycorns adding bite. I've dressed the salad with Maille Sesame and Soya vinaigrette, which lends the perfect balance to the sweet squash, creamy avocado and fresh sugarsnap peas (The bottle also looks great in the kitchen!). Serves 2 Ingredients 1 tbsp vegetable oil 1 butternut squash, peeled and cut into chunks 2cm piece of ginger, grated 100g sugarsnap peas 100g babycorns 1 courgette, sliced into ribbons (I use a vegetable peeler to do this) Zest of 1/2 an unwaxed orange 2 tbsp sesame seeds 90g watercress 1 avocado, diced Handful fresh parsley, chopped roughly Generous drizzle of Maille Sesame and Soya vinaigrette Method 1. In a wok, heat the vegetable oil, butternut squash and ginger for 5 minutes. Add the sugarsnap peas and babycorns and stir-fry for a further 2 minutes. Add the courgette ribbons and cook lightly for a further minute. Sprinkle over the orange zest and sesame seeds and stir through. 2. On serving plates, arrange the watercress, avocado and parsley. 3. Spoon over the hot vegetables and drizzle generously with Maille vinaigrette. Enjoy!