Preheat the oven to 200°C fan/220°C/gas 7. Tip the squash, chickpeas and onion into a roasting tin large enough for everything to sit in a single layer (you may want to use the shelf that comes fitted in the oven). Mix through the crushed garlic, olive oil, cumin and sea salt, drizzle over the honey, then transfer to the oven and roast for 30 minutes.

Meanwhile, whisk the lemon juice, extra virgin olive oil and black pepper together.

Once the squash is cooked, stir through the dressing and the rocket and top with the crumbled goat’s cheese.

CARB IT UP: For a carbed-up salad, pop 200g bulgur wheat or orzo into the tin along with 400ml vegetable stock. Dress the veg in another bowl or tin before scattering it over the grains and stock, then bake as above. Taste and adjust the olive oil, lemon juice and salt at the end to account for the extra ingredients.