Harissa Roasted Squash & Feta Pie

Preheat the oven to 200°C (180°C fan) or 400°F (350°F fan).

In a large roasting tin, combine the butternut squash chunks and red onion wedges with 1 tablespoon of olive oil, 2 tablespoons of harissa paste, and most of the cumin seeds. Season with salt and pepper. Roast for 35-40 minutes, tossing once or twice, until the vegetables are soft and slightly charred. Allow to cool slightly.

Using a potato masher, roughly mash the roasted vegetables, leaving some chunks intact. Stir in the crumbled feta cheese and adjust seasoning with salt and pepper as needed. This mixture can be prepared a day ahead and refrigerated.

Lay one sheet of filo pastry in a 22cm (8.5-inch) loose-bottomed cake tin, allowing some overhang. Brush with olive oil. Repeat with the remaining three sheets, each rotated by about 45 degrees, creating a layered effect.

Spoon the vegetable and feta filling into the pastry-lined tin. Fold the overhanging pastry over the filling, scrunching it to form a rustic edge. Sprinkle the remaining cumin seeds over the top and brush with a little more olive oil.

Reduce the oven temperature to 190°C (170°C fan) or 375°F (340°F fan). Bake the pie for 30 minutes, or until the pastry is crisp and golden brown.

While the pie bakes, prepare the sauce by mixing the tahini, remaining harissa paste, lemon juice, and 4 tablespoons of water in a bowl. Season to taste with salt and pepper.

Once baked, remove the pie from the oven and let it cool slightly before transferring to a serving plate. Slice into wedges and serve with the prepared tahini-harissa sauce drizzled over the top.

Serve warm or at room temperature, accompanied by a fresh salad or couscous for a complete meal.