Preheat your oven to 180°C.

Cut the butternut squash in half + cut into thin wedges – place in a single layer on a baking tray + sprinkle over 2 tsp smoked paprika, salt, pepper + a drizzle of olive oil. Bake in the oven for about 1 hour or until the wedges are slightly crispy, golden + cooked all the way through.

For the cauliflower, cut into smallish florets + place in a tray. Toss with olive oil, salt, pepper + a sprinkle of ground coriander (about 2tsp). Bake in the oven for 1 hour or until crispy + slightly charred.

For the beans, peel + finely slice the onion + garlic clove + sweat in a saucepan with the butter (or olive oil if using instead). Once translucent + soft, add in the white beans with their bean stock. Simmer for a couple of minutes before 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 + pepper to taste.

For the dressing, finely chop the parsley leaves + preserved lemon. Mix together with the olive oil + vinegar + a touch 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.

Once the veg is cooked – serve together drizzling the dressing over the beans. Fran likes to serve it with some wilted spring greens or cavelo nero.