Delicious & healthy. Make it vegan by omitting feta and swapping yoghurt for coconut yoghurt.

Serves 2 Prep time: 45 mins

WHAT TO PUT IN

1 Butternut squash

Handful cherry tomatoes

1 small onion

1 clove garlic

1 can of chickpeas

Half a pack of feta (omit for vegan recipe)

Dried cumin, dried cinnamon, paprika

Honey

Harissa

Lemon / lemon juice

Yoghurt (swap for coconut yoghurt for vegan recipe)

Fresh flat leaf parsley and fresh mint

1 pack Steve’s Leaves Baby Spinach & Super Leaves

WHAT TO DO

Cut the squash in half lengthways, scoop out the seeds.

Place on baking tray, score, drizzle over some olive oil, season with salt and pepper. Roast for 40 mins at 200°C (180 fan).

Drain the chickpeas. Mix tablespoon olive oil, teaspoon honey, squeeze of harissa (to taste), teaspoon cumin, teaspoon cinnamon, teaspoon paprika and a good squeeze of lemon juice in a bowl and toss the chickpeas through the mixture. Pour the chickpeas onto a second baking tray, add halved cherry tomatoes, sliced onion and slab of feta, season with salt and pepper and roast for 30 minutes.

Wash and chop the fresh herbs and stir into a small bowl of yoghurt – squeeze in some lemon juice to taste.