Carefully cut the squash into rough 5cm chunks (seeds and all), then, in a roasting tray, rub all over with the harissa, 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
Roast for 50 minutes, or until soft, golden and gnarly.
With a few minutes to go, place 1 tablespoon each of extra virgin olive oil and red wine vinegar, and a little salt and pepper, in a large bowl.
Halve, peel, destone, slice and toss in the avocados, then gently mix in the salad leaves.
Use forks to divide and tear the hot squash (skin, seeds and all) between your plates.
Divide up the salad on top and tear over the mozzarella, then serve.
