Preheat the oven to 180°C.

Cut the butternut squash in half and roughly cut into wedges about 1 cm thick. Cut the cauliflower into smallish florets.

Tip the veg onto a large baking tray and sprinkle over the paprika, ground coriander, salt, pepper and a generous drizzle of olive oil. Toss well to combine. Roast for about 50 minutes until the veg is caramelised on the edges and cooked all the way through - turning halfway.

For the beans, heat the butter or two tablespoons of oil in a large saucepan over a medium-low heat. Add the onion and sweat for 8-10 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.

Add the beans with their bean stock and simmer for 4 minutes, before roughly mashing to a chunky mash. If your beans are a bit runny due to the bean stock, let them reduce a little. Season with salt and pepper to taste.

For the dressing, mix together all of the ingredients with a few cracks of black pepper. You can add salt here if you would like however the preserved lemon is extremely salty. I usually rinse it quickly before using to remove some of the excess brine.

To serve, divide the beans into bowls, top with the veg and drizzle over the dressing.