Spiced Roasted Veg & Hummus Flatbreads

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Peel and finely slice the shallot[s]

Dissolve 1 tsp [2 tsp] sugar in 1 tbsp [2 tbsp] boiled water in a small bowl, then add the red wine vinegar with the sliced shallot and set aside to pickle – this is your pickled shallot

Add the butternut squash cubes to a baking tray with the harissa paste, a drizzle of vegetable oil and a pinch of salt

Put the tray in the oven for an initial 10 min or until the butternut squash is beginning to soften

Meanwhile, deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Cut the cherry tomatoes in half

Once the butternut squash has had 10 min, add the chopped pepper, halved cherry tomatoes and ras el hanout to the baking tray and give everything a good mix up – this is your spiced roasted veg

Return the tray to the oven for a further 10 min or until everything is tender

Meanwhile, drain the chickpeas

Peel and finely chop (or grate) the garlic

Add the drained chickpeas to a food processor with the tahini and the chopped garlic

Add 2 tbsp [4 tbsp] olive oil, 50ml [100ml] cold water and a very generous pinch of salt

Blitz until smooth – this is your hummus

Tip: Add a small splash more water if your hummus is looking a little thick!

Add the tortillas to a separate baking tray and put the tray in the oven for 3-4 min or until warmed through

Tip: Cooking for 4? Use 2 trays!

Top, tail, peel and grate the carrots

Slice the spring onion[s] finely