Heat your oven to 200°C/Fan 180°C/Gas 6. Use a large, sharp knife to trim the stalks off the gem squash, then halve them. Scoop out the seeds (see our tip). Season with a pinch of salt and pepper.

Pop the squash halves in a roasting tin or on a baking tray, cut-side up. Roast at the top of the oven for 40 mins till tender.

While the squash roast, tip 1 tsp coriander seeds into a dry frying pan. Toast over a medium heat for 2-3 mins till the seeds smell aromatic. Tip into a pestle and mortar, or crush in a small bowl with the bottom of a jam jar or the end of a rolling pin.

Drain the chickpeas and give them a good rinse. Tip them into a bowl. Add ½ tbsp olive oil and a pinch of salt. Add the crushed coriander, 2 tsp garam masala and some chilli powder – anything from a pinch to 1 tsp, depending on how hot you like your food.

Toss the chickpeas and spices together so they’re well coated. Tip them into a roasting tin or onto a baking tray. Roast on a shelf below the squash for 20-25 mins. Shake the tin occasionally – the chickpeas should be crisp and golden brown. Set them aside when they’re done roasting.

While the squash and chickpeas roast, tip the salad mix into a bowl. Add ½ tbsp olive oil and a pinch of salt and pepper. Toss to mix. Pick the mint leaves off their sprigs and finely slice them.

When the squash are tender (pierce them with a fork to test), take them out of the oven. Drain off any water that has gathered in the squash.

Heap the chickpeas into the squash bowls. Top with spoonfuls of the yogurt, a drizzle of the tamarind paste, the shredded mint leaves and a little pinch of chilli powder. Serve with the salad.