Salad:

300g diced butternut squash, parboiled

250g tinned chickpeas

200g diced aubergine

1 tablespoon whole cumin seeds

½ bunch chopped coriander

50g desiccated coconut

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Dressing:

150g Mozambican Coconut Piri Piri

75g mango chutney

75g coconut milk

1. In a pan, toast desiccated coconut over a low heat for 2-3mins until golden brown.

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2. Place vegetables in a roasting dish; drizzle a little oil, sprinkle with cumin seeds and bake in a pre-heated fan oven at 180°C for 20mins.

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3. Remove from oven and stir in Mozambican Coconut Piri Piri Paste, mango chutney and coconut milk; bake for a further 10mins.

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4. Garnish with toasted coconut and chopped coriander; mix well and serve.