Spiced squash wedges with labneh & mint

Preheat the oven to 200°C, gas mark 6. Halve the squash lengthways and deseed, then cut into wedges about 10x5cm (don’t peel). Put in a roasting tin, drizzle over 2 tbsp oil and season. Toss together, then roast for 20 minutes. Put the almonds on another baking tray and toast in the oven for 8-10 minutes until golden; set aside on a board to cool, then roughly chop.

Meanwhile, using a pestle and mortar, crush the cardamom seeds and allspice berries to a powder. Stir in the remaining 2 tbsp oil. After 20 minutes in the oven, brush the squash wedges with this mixture, turning them over as you do so. Return to the oven for a further 25-30 minutes until tender and a little charred. Allow to stand for 5 minutes.

To serve, spread the labneh over a serving platter and arrange the roasted squash wedges on top. Scatter over the toasted almonds and shredded mint. Drizzle over extra virgin olive oil and scatter with a little pul biber, if liked.