Prep vegetables to roast by deseeding peppers and cut into large 2 inch chunks. Remove skin from squash and cut into discs about 1 inch thick. For onion, remove paper skin but leave a little of root stem and cut into quarters..you want them chunky.

In large bowl mix 2 tablespoons of oil with good squeeze of harrisa paste add salt and pepper to make dressing. Tip in peppers and stir to coat.

Then tip onto baking tray and then arrange squash and onion on another tray and tuck 3 rosemary sprigs between veg and drizzle oil over.

Bake for about 30 minutes but check peppers after 20 as can easily burn. You want peppers to have slight catch just on edges to give smoky flavour but not charred! Remove if ready before other veg.

Whilst baking make dressing by blending tahini with juice of orange (and zest if wax free). Add spoon of pomegranate molasses and salt and pepper to taste. If dressing is to thick add a little water and if to thin more tahini. You want consistency that will allow easy drizzling later.

Toast seeds in dry pan to release nutty flavour and set aside to cool.

Once vegetables are ready and at room temperature, assemble with watercress base and rainbow of veg and sprinkle seeds. Just before serving pour dressing over and I like to make thin lines by pouring quickly and from high above plate.