Preheat the oven to 180.C Fan/200.C/Gas 6.
Put the squash in a big mixing bowl with the
chickpeas and season with the paprika and salt and
black pepper to taste. Add the syrup and a drizzle
of olive oil, then mix to coat. Spread the squash out
in a single layer on a large roasting tray. Spread the
chickpeas out on a separate tray. Roast the squash
for 30–35 minutes until cooked and caramelised,
turning the pieces halfway through, and the chickpeas
for 20 minutes. Remove and leave to cool.
Meanwhile, for the chopped salad, put the bell
pepper and sweetcorn in a mixing bowl with the lettuce.
Season with a likkle salt and pepper and drizzle with
olive oil. Toss and mix together, cover and leave in the
fridge until ready to serve.
Make the dressing by mixing the yoghurt, syrup
and mint together in a small bowl.
In a large serving dish, combine the chopped salad
with the cooled roasted squash and chickpeas. Spoon
over the dressing and serve.