Heat your oven to 200°C.

Halve your squash lengthways, then slice your squash into 3cm thick crescents. Scrape out any seeds and pits with a spoon.

Combine your cumin, chilli powder and turmeric in a bowl.

Place your squash on a baking tray and sprinkle on half of your spice mix. Drizzle over a little olive oil and salt, then roast for 45 mins.

Drain your chickpeas, then toss these onto a baking tray with your remaining spice mix, some salt and olive oil. Mix so the chickpeas are totally coated, then bake for 20 mins until crispy.

Finely slice one of your chillies, then set aside to garnish later. Finely chop your remaining chillies and your mint. Tip these into a bowl along with your yoghurt and a good pinch of salt, then mix to combine.

Swoosh your yoghurt onto a plate and top it with your squash and chickpeas. Drizzle tamarind sauce over the surface, then finish with your sliced chillies and a pinch of flaky sea salt. Serve and enjoy.