Roasted chilli honey squash salad with cavolo nero & gingery tahini dressing

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• ½ each large crown prince or kabocha squash (about 850g), cut into 8 wedges (no need to peel, see tip)
  Ingredient note

  Source: ½ large crown prince or kabocha squash (about 850g), cut into 8 wedges (no need to peel, see tip)
• 40 g honey
  Ingredient note

  Source: 40g honey
• 40 ml olive oil plus 1 tbsp
  Ingredient note

  Source: 40ml olive oil plus 1 tbsp
• 1 tsp Aleppo chilli flakes
  Ingredient note

  Source: 1 tsp Aleppo chilli flakes
• ½ tsp ground turmeric
  Ingredient note

  Source: ½ tsp ground turmeric
• 2 tsp cumin seeds
  Ingredient note

  Source: 2 tsp cumin seeds
• 2 each garlic cloves finely grated
  Ingredient note

  Source: 2 garlic cloves finely grated
• 50 g blanched hazelnuts
  Ingredient note

  Source: 50g blanched hazelnuts
• 200 g giant couscous
  Ingredient note

  Source: 200g giant couscous
• 200 g cavolo nero leaves stripped from the stalks, roughly chopped
  Ingredient note

  Source: 200g cavolo nero leaves stripped from the stalks, roughly chopped
• 10 g flat-leaf parsley finely chopped
  Ingredient note

  Source: 10g flat-leaf parsley finely chopped
• 100 ml tahini
  Ingredient note

  Source: 100ml tahini
• 25 g ginger roughly chopped
  Ingredient note

  Source: 25g ginger roughly chopped
• 100 g Greek yogurt
  Ingredient note

  Source: 100g Greek yogurt
• 1 each lemon juiced
  Ingredient note

  Source: 1 lemon juiced
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Heat the oven to 200C/180C fan/gas 6 and put the squash pieces on a large roasting tray lined with baking parchment. Combine the honey, oil, chilli flakes, turmeric, cumin seeds and garlic in a small bowl with plenty of salt and pepper, then pour this over the squash and toss to coat, making sure the wedges are well-coated on both sides. Cover the tray with foil and roast the squash for 40 mins, taking the foil off halfway through, until soft, sticky and caramelised. Put the hazelnuts on a smaller tray and roast alongside the squash for the final 5-7 mins until lightly golden. Roughly chop.
2. Meanwhile, cook the couscous following pack instructions, then set aside. For the dressing, put all the ingredients in a high-powered blender with 75-100ml water. Season, then blitz until you have a smooth, creamy dressing.
3. Drizzle 1 tbsp olive oil over the cavolo nero and season with a pinch of salt, then massage well using your hands to soften the leaves. Drizzle over a few tablespoons of the dressing to lightly coat the leaves.
4. Pour most of the remaining dressing over the base of a large serving platter, then top with the giant couscous. Scatter over the dressed cavolo nero, then top with the roasted squash pieces. Drizzle over any remaining dressing, then scatter over the roasted hazelnuts and the parsley, and serve straightaway.