Roast Squash and Chickpea Traybake with Tahini Yoghurt

• 1large butternut squash, about 1.2kg, deseeded and cut into wedges, skin on
• 2 x 400gtins chickpeas, drained, rinsed and patted dry
• 2red onions, cut into wedges
• 3 tbspolive oil
• 2 tspground cumin
• 2 tspcoriander seeds, roughly crushed
• 1/2 tspchilli flakes
• fine salt
• black pepper
• 250gGreek yoghurt
• 2 tbsptahini
• 1lemon, zest and juice
• 1small garlic clove, crushed
• 20gparsley, chopped
• 80gpomegranate seeds (optional)
• 4flatbreads, warmed

Method

1. 1Heat the oven to 210C fan. Toss the squash and onions on your largest roasting tray with 2 tablespoons of the olive oil, the cumin, coriander seeds, chilli flakes, a teaspoon of salt and plenty of pepper. Spread out in a single layer, using two trays if needed. Roast for 20 minutes.
2. 2Toss the dried chickpeas with the remaining tablespoon of oil and a pinch of salt, scatter them over the tray and roast for 18 to 20 minutes more until the squash is soft with caramelised edges, the onions are sweet and the chickpeas have crisped up.
3. 3Whisk the yoghurt with the tahini, lemon zest and juice, garlic and a pinch of salt. It thickens as the tahini goes in; loosen with a tablespoon of water if it goes stiff.
4. 4Spread the tahini yoghurt over plates, pile the squash, onions and chickpeas on top with any spiced oil from the tray, and scatter with parsley and pomegranate seeds if you have them. Serve with warm flatbreads.

Per serving

kcal

693

protein

25.6g

fibre

19g

carbs

101.2g

fat

22.3g