Ingredients

• 500g butternut squash, peeled and cut into chunks

• 1 × 400g tin chickpeas, drained and rinsed

• 1 red onion, cut into wedges

• 1½ tbsp olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground coriander

• Sea salt and black pepper

For the dressing

• 150g Greek or plant-based yoghurt

• ½ lemon, juiced

• 1 small garlic clove, finely grated

• Small handful of parsley, finely chopped

Method

1. Heat the oven to 200°C / 180°C fan / gas 6.

2. Put the squash and red onion onto a large baking tray. Add one tablespoon of olive oil, the cumin, smoked paprika and ground coriander. Season well and toss everything together.

3. Roast for 15 minutes. Meanwhile, pat the chickpeas dry and mix them with the remaining olive oil and a little salt.

4. Add the chickpeas to the tray, turn everything gently and roast for another 15–20 minutes, until the squash is tender and the chickpeas are crisp at the edges.

5. Mix the yoghurt, lemon juice, garlic and most of the parsley. Add a splash of water if you prefer a looser dressing, then season to taste.

6. Spoon the roasted vegetables and chickpeas into two bowls. Add the dressing and finish with the remaining parsley.