- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Use a large, sharp knife to halve the gem squash. Scoop out the seeds (see our tip below). Season with a little pinch of salt and pepper.
- 2.
Pop the squash halves in a roasting tin or on a baking tray. Roast at the top of the oven for 40 mins till the tender.
- 3.
While the squash roast, drain the chickpeas and give them a good rinse. Tip them into a bowl. Add ½ tbsp olive oil and a pinch of salt. Shake in 2 tsp each ground cumin and garam masala. Add some chilli powder – anything from a pinch to 1 tsp, depending on how hot you like your food.
- 4.
Toss the chickpeas and spices together so they're well coated. Tip them into a roasting tin or baking tray. Roast on a shelf below the squash for 20-25 mins. Shake the tin occasionally – they should be crisp and golden brown. Set them aside when they're crisp.
- 5.
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.
- 6.
Pick the leaves off the mint sprigs and finely slice any large leaves and set aside.
- 7.
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.
- 8.
Heap the chickpeas into the squash bowls. Top with spoonfuls of the yogurt, a drizzle of the tamarind paste and the shredded mint leaves. Serve with the salad.