Greek Salad - But Not as We Know It!

Directions

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.