Roasted squash and orzo salad with spicy mayo dressing

1
Using a sharp knife, cut the squash in half lengthways. Scoop out the seeds then cut the squash into ½cm-thick half-moon shapes. (You can peel the squash if you prefer.) Mix the mint sauce, olive oil and smoked paprika. Use to coat both sides of the squash. Arrange in a single layer on a lined baking tray. Roast at 190C for 30 minutes until the flesh is soft and charred.
2
Meanwhile, cook the orzo is boiling salted water according to pack instructions. Add the edamame and kale 2 minutes before the orzo is cooked. Drain.
3
While the orzo cooks, whisk together the harissa, pomegranate molasses, parsley, olives (if using), lemon zest and juice, olive oil and parmesan in a large serving bowl. Pour the hot orzo in to the dressing, mixing really well to coat. Serve the salad warm with the roasted squash, scattering with the pine nuts, pomegranate seeds and mint leaves.

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