For the squash:
1.2kg of mixed squash
2 tablespoons garlic infused olive oil
½ teaspoon salt
For the marinated beans:
1 400g tin of butter beans, drained and rinsed (for lower FODMAP) or 325g jar
1 bunch spring onions (I used green tops only), finely chopped
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
60g olive oil
Juice of ½ a lemon
For the pangrattato:
3 slices gluten-free bread
2 tablespoons garlic infused olive oil
30g chunky dried coconut, roughly chopped
1 teaspoon dried chilli flakes
Zest of ½ a lemon
For the curried yogurt:
2 tablespoons coconut oil
1 teaspoon mustard seeds
2 teaspoons ground garam masala
1 teaspoon ground turmeric
¼ teaspoon salt
1 tablespoon maple syrup
1 350g pot of Coconut Collaborative coconut yogurt
Small bunch of coriander, leaves picked