Spinach dhal with roasted cauliflower and squash

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower and squash on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 30 minutes until caramelised and golden.
2. Meanwhile, in a dry frying pan, heat the caraway/cumin seeds over a medium heat for a minute or so until fragrant, then add the 3 tbsp oil and turn off the heat.
3. For the last 10 minutes of the vegetable roasting time, warm the dhal in a pan until steaming, adding a little water to loosen. Stir in the spinach and simmer gently for 5 minutes until wilted.
4. Check that the roast vegetables are tender, then stir them through the dhal (if they’re not quite ready, roast for another 5 minutes and keep the dhal warm). Serve each portion topped with a generous dollop of the yogurt, drizzled with some of the caraway/cumin oil and sprinkled with parsley. Serve extra yogurt, drizzled with more of the spiced oil, on the side if you like.