Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the pattipans and cut into bite-size chunks (you cna leave in the seeds). Tumble into a roasting tin and toss with 1 tsp cumin, 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 20 mins, turning halfway through the cooking time.

While the squash roasts, drain the chickpeas and tip into a food processor. Peel and grate in the garlic. Grate in the lemon zest. Trim the roots and top 3cm from the spring onions and finely slice them. Add to the chickpeas along with the breadcrumbs, 1 tsp Cajun spice, egg and a generous sprinkle of salt and pepper.

Blend the mixture for a few mins till it comes together and is well combined. Scoop out into a bowl and divide into 4. Use your hands to shape into patties around 2-3cm thick. Set aside.

Pour the yogurt into a bowl. Pick the mint leaves, finely chop then stir into the yogurt. Set aside.

Slice the tomatoes into thin wedges and scatter into a bowl. Place the rocket on top. Pour 1 tbsp oil into a small bowl and squeeze in half of the lemon juice. Add a little salt and pepper and stir together with a fork to make a dressing. Set aside.

Pour 1 tbsp oil into a large frying pan and bring to a medium heat. Add the patties and fry for 5 mins on each side, till golden brown.

Toss the rocket salad with the lemon dressing. Arrange the patties on warm plates and top with the mint yogurt. Serve with the roast pattipans, wedges of the remaining lemon for squeezing and the salad on the side.