1 butternut squash, peeled, seeds removed and diced (650g/1lb 7oz)
1 red onion, quartered and sliced
2 garlic cloves
1 red and yellow pepper, deseeded and cut into 1cm (½in) cubes
400g can chickpeas, drained
½tsp Baharat spice mix (eg, Barts)
5 squirts olive oil spray (eg, Fry Light Extra Virgin Olive Oil 1 Cal Spray)
2tsp olive oil
Juice of 1 lemon
400g (14oz) cauliflower, cut into florets
180g packet sweetfire beetroot wedges, optional
100g bag rocket leaves
Set the oven to 200°C or Gas Mark 6.Put squash, onion, garlic and peppers into a roasting tin. Sprinkle over the chickpeas, paprika and Baharat spice mix. Squirt over the oil spray and drizzle with the olive oil and lemon juice. Roast for 20 mins until the vegetables are tender.
Put the cauliflower into a processor, pulse until it reaches a fine crumbled consistency. (It will look exactly like couscous!)
Tip the cauliflower couscous into the roasting tin, stir to help it soak up the flavors from the vegetables.
Divide the mixture between plates. Top with beetroot wedges, if you like, and a handful of rocket.