Aubergine and butternut salad with crumbled feta

This delightful salad is all the reason you need to get the griddle out in the colder months. Not only do the color combinations please the eye, but the flavors really work. Look out for slivered pistachios in Middle Eastern shops: they combine brilliantly with the orange butternut.

Slice the aubergines width ways into 5mm/1/4in rounds. Spread them out on a tray and sprinkle with a little salt. Leave for 30 minutes. Slice the squash in the same way, scooping out any seeds with a spoon. Place the butternut squash slices in a bowl, season lightly and toss with 30ml/2 tbsp of the oil.

Heat the griddle until a few drops of water sprinkled on to the surface evaporate instantly. Lower the heat a little and grill the butternut squash slices in batches. Sear for about 1 ]A minutes on each side, then put them on a tray. Continue until all the slices have been cooked, then dust with a little of the paprika.

Pat the aubergine slices dry. Toss with the remaining oil and season lightly. Cook in the same way as the squash. When all the slices are cooked, mix the aubergine and squash together in a bowl. Crumble the feta over the warm salad, scatter the chopped pistachio nuts over the top and dust with the remaining paprika.

Serves 4
2 aubergines (eggplant)
1 butternut squash, about 1kg/ 2 ¼ lb, peeled
120ml/4fl oz/ ½ cup extra virgin olive oil
5ml/1 tsp paprika
150g/5oz feta cheese
50g/2oz/ 1/3 cup pistachio nuts, roughly chopped
Salt and ground black pepper