Trim the spring onions and thinly slice the white part into rounds, set aside.

Cut the green part into long, thin strips, cutting along the length.

Fill a medium bowl with ice water and add the green strips. Leave this for 10-15 minutes to curl.

To make the dressing, whisk together the tahini, lemon juice, garlic and salt, adding enough water to mix into a smooth dressing. Set aside.

Place your baking tray in the oven and preheat to 200°c.

Peel the squash, cut in half and scoop out the seeds with a spoon.

Cut the flesh into 3-4cm chunks. Toss the squash chunks with a little oil and arrange on the hot baking sheet (careful!). Bake for about 15 minutes, until mostly cooked through.

While the squash is cooking, prepare the other ingredients for roasting. Deseed the pepper and cut into chunks. Peel and trim the onion and cut into pieces.

Remove the hot baking tray from the oven and add the pepper, red onion and veggie sausages. Bake for a further 15 minutes, until everything is cooked and lightly browned.

While the last of the veggies are roasting, heat up your leftover rice. Peel and slice the avocado. Take the food out of the oven, cut the sausages into pieces and start to build your bowl.

Add the leftover rice to make a base, then arrange the squash, red onion, avocado, pepper and sausages around the edge. Add the spring onion curls to the middle and garnish with the mustard cress and the rest of the spring onions.

Drizzle over the dressing and eat!