Chilli Roasted Squash With Thai-Style Pesto Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Drain and rinse your chickpeas

Add your butternut squash cubes and drained chickpeas to a baking tray (or two!)

Drizzle with olive oil and season with a pinch of salt

Put the tray[s] in the oven and cook for an initial 15-20 min or until the squash is starting to soften

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, chop your Thai basil roughly, including the stalks

Strip your mint leaves from their stems, then chop them finely and discard the stems

Chop your coriander finely, including the stems

Add half your roasted peanuts to a pestle & mortar with your ginger paste, chopped Thai basil and half the chopped mint and chopped coriander (you'll use the rest later!)

Add a generous pinch of salt and grind to a thick paste

Add your toasted sesame oil, rice vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] water and mix it all together – this is your Thai-style pesto

Tip: Alternatively, use a food processor!

Combine your chilli flakes (can't handle the heat? Go easy!) with the juice of your lime[s] and your soy sauce in a bowl – this is your chilli & lime marinade

Once the squash has had 15-20 min, remove the tray[s] from the oven and drizzle the chilli & lime marinade all over

Return the tray[s] to the oven for 10-15 min further or until the squash is cooked through and the chickpeas are crisp – this is your chilli roasted squash

While the squash is cooking, peel and finely slice your shallot[s]

Wash your salad, then pat it dry with kitchen paper

Add the sliced shallot, salad, remaining chopped mint and remaining chopped coriander to the cooked bulgur and give it a good mix up – this is your bulgur salad

Roughly chop the remaining roasted peanuts