Wash the chicory heads and cut in half lengthways. Brush the cut sides with olive oil and then fry in a (grill) pan.

 Cut the squash into small cubes. Fry in a pan with 1 tbsp olive oil until golden brown. Cut the feta into pieces. If you like, you can toast the squash seeds in a pan without oil. Arrange the chicory halves on a plate with the cut sides facing upwards. Scatter the roasted squash pieces, squash seeds and feta on top. Sprinkle with a little sea salt and fresh lemon thyme. Top off the dish with O'range & Balsamic Vinegar.

Tip: If you follow a vegan diet, you can replace the feta with a plant-based alternative or leave it out completely.