Squash and harissa salad

INGREDIENTS

• 1 butternut squash, halved and sliced into moons
• 1 tin of chickpeas
• 3 tbsp coconut or soya yoghurt
• Handful of coriander
• Handful of parsley
• 1 lemon
• 3 preserved lemons, cut into rounds
• Handful of sunflower seeds
• Salt and cracked black pepper

For the harissa sauce:

• 2 tbsp harissa paste
• 1 tbsp olive oil

METHOD

1. Roast the squash in the oven at 200 degrees celsius for 45 mins.
2. Whilst the squash is roasting, make the base of the salad by mixing the yoghurt and herbs in with the chickpeas, reserving a bit of the herbs to sprinkle on top at the end. Add the juice of half the lemon and some salt and pepper.
3. Make the harissa sauce by just mixing the harissa paste with the olive oil.
4. Spread the yoghurty chickpeas on a serving dish to make the base and top with the squash, preserved lemons, the rest of the herbs and the sunflower seeds. Finish with drizzling over the harissa sauce, salt and pepper and another squeeze of lemon.