Preheat the oven to 180°C/350°F/Gas Mark 4.

Peel the butternut squash and cut it into 2cm cubes.

Place the butternut squash onto a baking tray and drizzle with oil. Cook in the preheated oven for 35 minutes.

Thinly slice the radish, chop the tomato, and cut the feta into cubes.

In a small bowl, mix together the harissa paste and yoghurt to make the harissa sauce.

Make the salad by mixing together the radish, tomato, and rocket.

When there is 5 minutes left on the butternut squash cooking time, add the naans to the oven and cook for 5 minutes.

Add the harissa dressing to the salad and mix well.

To serve, place a naan on each plate, add the butternut squash, and top with the harissa salad. Sprinkle over the flaked almonds and feta.