1
Preheat the hot air oven to 210 degrees Celsius. Wash the butternut squash and cut off the stalk. Cut the squash in half and remove the seeds with a spoon. Cut the squash into equal slices. Drizzle with some olive oil, salt and pepper and mix together. Spread over a baking tray and grill in the oven for 25 minutes.
2
Cut off the top and bottom of the pomelo. Cut the peel around a little so you can break the fruit into four pieces. Now break and pull the segments from the skins, and the pomelo is ready.
3
Pour the chickpeas into a colander, rinse and drain well. Pat the chickpeas dry. Fry them in a frying pan over high heat in a little oil or butter until golden brown and crispy. Shake regularly. After about 5 minutes frying add 2 teaspoons curry madras spice mix. Bake this for another 1 minute. Turn off the heat.
4
Make a sweet dressing of pressed garlic, honey, oil, lime juice, chopped fresh parsley and a pinch of salt and pepper.
5
Cut the avocado and wedges and prepare the plates with roasted butternut squash, avocado, chickpeas and yellow pomelo. Finally, garnish with some pumpkin seeds. Serve with naan bread or couscous.
