1 butternut squash, skin on, seeds removed and cut into large wedges
2 x 400g can chickpeas, drained
2 tbsp sherry vinegar
200g mixed radishes, cut into pieces
80g vegetarian feta, crumbled
1 small pack dill, chopped
2 tbsp pumpkin seeds, toasted
Heat oven to 200C/180C fan/gas 6. Mix the oil with the harissa, then toss with the butternut squash and some seasoning in a large roasting tray. Roast for 30 mins. Add the chickpeas, toss together, then cook for a further 20 mins.
Meanwhile, heat the sherry vinegar in a saucepan with a big pinch of sugar and salt with 1 tbsp water. Bring to a simmer, then remove from the heat and tip in the radishes. Mix and set aside.
Pile the butternut and chickpeas onto a platter, mix through most of the feta and dill, then scatter over the pickled radishes and their liquor. Top with the remaining feta, dill and pumpkin seeds.