Golden Sesame Squash Chickpea Rice Trays with Mint Cucumber Yogurt

Golden Sesame Squash Chickpea Rice Trays with Mint Cucumber Yogurt 🍋✨ This is a bright tray dinner built around caramelised squash, crisp chickpeas, fluffy rice and a cool mint cucumber yogurt. The sesame and warm spices make the tray deeply savoury, while lemon keeps everything fresh. Yield: 4 servings Time: 45 minutes Ingredients 🛒 - 1 medium butternut or kabocha squash, deseeded and cut into 2 cm wedges - 2 x 400 g cans chickpeas, drained, rinsed and dried well - 2 tablespoons olive oil, plus extra to finish - 2 tablespoons sesame seeds, plus extra to serve - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon ground coriander - 1/2 teaspoon fine sea salt, plus more to taste - 1/4 teaspoon chilli flakes, optional - 600 g cooked white or brown rice, warm - 1 small cucumber, finely diced - 240 g Greek yogurt - 1 small garlic clove, finely grated - 1 lemon, zested and juiced - 1 small handful fresh mint, chopped, plus leaves to finish - Black pepper Method 🍽️ 1. Heat the oven to 220 C / 200 C fan. Line a large baking tray with parchment. Pat the chickpeas very dry so they roast instead of steam. 2. Add the squash wedges and chickpeas to the tray. Toss with olive oil, sesame seeds, cumin, smoked paprika, coriander, salt, black pepper and chilli flakes if using. Spread everything into one layer, giving the squash a little space around the edges. 3. Roast for 30-35 minutes, turning the squash once and shaking the chickpeas halfway through. The squash should be tender with browned edges, and the chickpeas should be crisp in places. 4. While the tray roasts, make the yogurt. Stir together the Greek yogurt, cucumber, garlic, lemon zest, 1-2 tablespoons lemon juice, chopped mint, a pinch of salt and black pepper. Taste and add more lemon if it needs brightness. 5. Divide warm rice between bowls. Top with the roasted squash and chickpeas, then spoon over the cold mint cucumber yogurt. 6. Finish with extra mint leaves, sesame seeds, lemon zest and a light drizzle of olive oil. Serving notes 🌿 Serve warm, with the yogurt added at the last moment for the best hot-cold contrast. Add toasted almonds or pumpkin seeds if you want more crunch. Storage tip 🥣 Keep the roasted tray, rice and yogurt in separate containers for up to 3 days. Reheat the squash and chickpeas in a hot oven or air fryer so the edges come back to life, then add the cold yogurt after reheating. Save this recipe for an easy vegetarian dinner with crisp edges, creamy sauce and plenty of lemony freshness. Tasteloom.club - easy recipes for everyday cravings