This dish would make a great side dish but it also made a lovely light dinner for us. Meat free and vegetarian, it’s full of flavour and texture. The roasted squash and sprouts crusted with dukkah, coriander, cumin seeds and nigella seeds is delicious. Teamed with creamy labneh yoghurt which is so easy to make, zingy green zhoug dressing, crunchy toasted walnuts and sweet juicy dates, this would be a great addition to any feast and a different way to have sprouts on Christmas Day.

I love the smokiness of the charred cabbage with the heat of the harissa butter, cooling sharpness of the lemon yoghurt, and all the textures from the toasted nuts, pickled onions and sweetness from the raisins. This is a filling, flavour packed veggie dish which works great on its own or as a side dish and can easily be made vegan.

A healthy, satisfying salad which has some of my favourite flavour combinations. Perfect for a light dinner or packed lunch.