Roasted squash & beef carpaccio

INGREDIENTS

• 1 large butternut or onion squash
• olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 dried red chilli, roughly chopped
• 1 teaspoon dried oregano
• sea salt
• freshly ground black pepper
• 1 pinch ground cinnamon
• 100 g vac-packed chestnuts
• ½ bunch fresh rosemary, leaves picked
• 350 g quality beef fillet, in one piece
• 1 heaped tablespoon Dijon mustard
• 6 tablespoons extra virgin olive oil
• juice of ½ lemon
• 4 handfuls salad leaves, such as mustard cress, radicchio or watercress, washed and spun dry
• Parmesan cheese