Power plate

Ingredients

Quantity	Ingredient
800g	acorn squash, cut into wedges 2cm at the widest part
3 tablespoons	olive oil, plus extra for drizzling
	sea salt flakes
	freshly ground black pepper
160g	vacuum-packed chestnuts, halved
6 tablespoons	greek-style yoghurt
1 tablespoon	sriracha sauce, or more to taste
2	large handfuls of beet greens, chopped
1	large handful of coriander, chopped

Heat the oven to 200°C. Place the squash in a baking tray, toss with the olive oil and season. Roast for 30 minutes until almost tender. Add the chestnuts to the pan, turn to coat in the oil and return to the oven for a further 10 minutes. To make the dressing, stir together the yoghurt and Sriracha. To serve, scatter the beet greens over a serving platter, drizzle with olive oil and toss to coat. Arrange the roasted squash and chestnuts on top, then pour over the yoghurt dressing. Serve scattered with the coriander.

Vitamin A, B-group, C & K, copper, manganese, fibre, carotenoids, calcium, magnesium, flavonoids and other phytochemicals