Argentinian Butternut with Peri Peri Chickpeas & Yoghurt

Steps

1. Before you start. Preheat oven to 200°C bake/180°C fan bake.
2. Prep & cook butternut. Cut butternut in half length-ways, scoop out seeds and cut into wedges. Prep onion. Toss butternut and onion on a large, lined oven tray with oil and butternut spices. Season with salt and pepper and roast for about 25 minutes. Remove from oven and sprinkle over seeds. Cook for a further 5 minutes, until butternut is tender and seeds are toasted.
3. Meanwhile, cook bulgur. Heat oil in a pot on medium-high heat. Cook corn and smoky bulgur spices for 1 minute, until fragrant. Add bulgur, water measure and a pinch of salt and bring to a simmer. Reduce heat to low, cover and simmer for 10 minutes. Remove pot from heat and leave to steam, covered, for a further 5 minutes. Fluff grains with a fork and season to taste with salt and pepper.
4. Cook chickpeas. Heat oil in a large fry-pan on medium heat. Cook chickpeas with a pinch of salt for 6-8 minutes, until golden. Remove from heat, add peri peri sauce and toss to coat. Season to taste with salt.
5. Prep garnishes. In a small bowl, combine yoghurt, chimichurri and honey with a pinch of salt. Prep coriander, lime and cucumber.
6. Serve. Chimichurri yoghurt topped with bulgur, butternut and chickpeas. Top with cucumber and coriander and serve lime on the side.