Roasted butternut squash, toasted spiced corn flake & chaat masala salad

Instructions

1. 1

   Line 2 baking trays with baking parchment. Put the corn flakes (or bran flakes) and peanuts in a bowl. In a small saucepan, heat 2 tbsp coconut oil with the honey and curry paste over a low-medium heat, until bubbling and thickened. Pour the mixture over the corn flakes and peanuts, then combine. Spread out over 1 of the lined trays (reserve the mixing bowl) and set aside.

2. 2

   In the unwashed bowl, add the remaining 1 tbsp coconut oil, a pinch of sea salt flakes and a few grinds of black pepper. Preheat the oven to 220ºC, gas mark 7. If the coconut oil is firm, melt it in a small pan or the microwave first.

3. 3

   Cut the squash into half-moons or wedges roughly 1.5cm thick. Add to the seasoned coconut oil and toss well to coat. Arrange the squash in a single layer on the second tray. Put both trays in the oven. Bake the corn flakes and nuts for 8 minutes, turning halfway. Watch them carefully, as they burn easily. Remove and leave to cool on the tray.

4. 4

   Increase the oven temperature to 230ºC, gas mark 8 and roast the squash for 25-30 minutes more, or until a knife inserted into the thickest parts meets little resistance and the edges are charring nicely. Allow to cool.

5. 5

   Meanwhile, make the salad. In a medium bowl toss the red onion, tomato, pomegranate, lemon juice and chaat masala. Season. Add the coriander stalks and leaves to the bowl and stir.

6. 6

   When the squash cools, smear a spoonful of yogurt onto the middle of a large serving platter. Pile the squash wedges on top, making sure they overlap and are set at different angles. Top with some of the crunchy, spicy peanuts and corn flakes and chaat masala salad. Serve any leftover toppings at the table.