Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil and sprinkle over half the chermoula spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the courgette and slice into 1cm thick rounds. 

Roughly chop the coriander (stalks and all).

Drain the chickpeas in a sieve.

Heat a drizzle of oil in large frying pan on high heat. 

When hot, add the courgette and cook until charred, 3-4 mins on each side. 

Once charred, lower the heat to medium and add half the garlic. Stir-fry for 30 secs. 

Remove from the heat and season with salt and pepper. Transfer to a bowl, then set aside and cover to keep warm. 

Return the (now empty) frying pan to medium heat with a drizzle of oil. 

Add the remaining chermoula spice mix and remaining garlic. Stir-fry until fragrant, 1 min. 

Stir in the chickpeas, passata, smoky base paste, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil and simmer until the sauce has thickened slightly, 4-5 mins. 

Meanwhile, in a small bowl, combine the Greek style yoghurt and half the coriander. Set aside.

Once the stew has thickened, stir through the roasted butternut squash, butter (see pantry for amount) and remaining coriander.

Taste and season the stew with salt and pepper if you feel it needs it. Add a splash of water if it's a little too thick.

When everything's ready, share the Middle Eastern style stew between your serving bowls. 

Top with the courgette rounds and a dollop of coriander yoghurt.

Crumble over the Greek style salad cheese to finish.