Heat oven to 180°c fan. Cut the squash into chunky wedges, peel and deseed, Chop and peel the shallots in half and place both vegetables onto a shallow roasting tray. Mix the chilli paste and oil together and pour over the vegetables, season and toss the vegetables around to coat them. Roast for 20 minutes and shake the pan halfway. Place the salmon on a frying pan and Coat in oliv oil and Cajun spices, cook 4 minutes each side. Place the butternut squash seeds on a baking tray and drizzle olive oil honey and season, cook until golden. 5 minutes before the vegetables need to come out pour in the chickpeas and return to oven. When out then mix in the spinach. In a lot mix honey and ground ginger and drizzle over the salmon once plated up, put the rest of the components on the plate and sprinkle the seeds over.
One portion of salmon
Half a butternut squash and it’s seeds
4 small shallots
50g spinach leaves