Curried Squash & Chickpeas With Whipped Greek Cheese

Boil half a kettle

Combine your red wine vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl with 2 tbsp [3 tbsp] [4 tbsp] boiled water and mix it all together

Peel and slice half your red onion[s] (you'll use the rest later!) as finely as you can, then add them to the bowl and set aside to pickle – this is your quick-pickled onion

Dice the remaining red onion finely

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced onion and cook for 2-3 min or until softened

Once softened, add your tomato paste and chopped garlic to the pan with the chopped ginger and curry powder and cook for 1-2 min or until fragrant

Meanwhile, drain and rinse your chickpeas

Once fragrant, add your butternut squash cubes and drained chickpeas to the pan with your vegetable stock mix and 100ml [150ml] [200ml] boiled water and cook, covered, for 15-20 min or until the squash is fork-tender – this is your curried squash & chickpeas

While the squash is cooking, add your Greek cheese to a food processor with your mango chutney, a splash of milk and season with a good grind of black pepper

Add a drizzle of olive oil and 1 tsp [1 1/2 tsp] [2 tsp] cold water and blitz until smooth and creamy – this is your whipped Greek cheese

Add your roti to a plate and pop in the microwave for 20 secs on high or until warmed through

Wash your spinach, then pat it dry with kitchen paper