Cumin-spiced chicken with squash

• bio-yogurt↗150ml ml
• finely grated ginger1 tbsp tbsp
• ground turmeric↗½ tsp tsp
• ground cumin↗1 tsp tsp
• skinless chicken thighs↗4

  fillets (about 250g), cut into big chunks

• butternut squash↗200g g

  cut into bite-sized chunks (no need to peel)

• coconut oil↗1 tbsp tbsp
• red onions↗2

  halved and thickly sliced

• garlic clove↗1
• sprigs mint↗4

  leaves picked

• coriander25g g

  chopped

• can red kidney beans↗300g g

  drained and rinsed

• lime↗grated zest and juice 0.5

  grated zest and juice 0.5

• head of chicory↗1

  thickly sliced

Step-by-step instructions

1. 1

   Put 2 tbsp of the yogurt in a bowl with the spices, chicken and a really good grinding of black pepper, and set aside for 30 mins, or longer if you have time, to marinate.

2. 2

   Heat oven to 200C/180C fan/gas 6. Arrange the squash on a large baking tray, crumble over the coconut oil (as it will be solid at this stage) and roast for 20 mins. Add the onions and chicken, spaced apart, and roast for 20 mins more until everything is cooked.

3. 3

   Meanwhile, put the rest of the yogurt in a bowl with the garlic, mint and two-thirds of the coriander, and blitz with a hand blender until smooth. Tip the beans and remaining coriander into a bowl, and add the lime zest and juice with a couple of tbsp of the yogurt dressing. Tip in the squash, onions and chicken, add the chicory and toss everything together. Pile onto plates and drizzle with the remaining dressing. (If eating cold as a packed lunch, take the dressing in a pot and dress the salad when ready to eat.)