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

Bring a large saucepan of water to the boil with ½ tsp salt for the ditali. 

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, season with salt and pepper, sprinkle over the cumin, 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.

When boiling, add the ditali to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a colander and rinse under cold water. Drizzle with oil and stir through to stop it sticking together.

Sit the colander on top of the pan to fully drain and set aside. 

Meanwhile, halve the tomatoes. 

In a large bowl, combine the yoghurt, harissa paste (add less if you'd prefer things milder), cider vinegar, honey and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then set your dressing aside. 

When everything's ready, add the tomatoes, cooked pasta, baby leaves and roasted butternut to the bowl of dressing.

Crumble in half the Greek style salad cheese and add half the almonds. Toss together so everything's well dressed.

Taste and season with salt and pepper if needed. 

Share the salad between your serving bowls. 

Scatter over the remaining cheese and almonds to finish.