Parsnip and Butternut Squash with Flatbreads
['10 1/2 oz. butternut squash, peeled and cut into rough 3/4-inch cubes', '18 oz. parsnips, cut into rough 3/4-inch cubes', '3 Tbsp. extra-virgin olive oil, plus extra for drizzling', '1 tsp. fennel seeds, ground', '1 tsp. cumin seeds, ground', '1 tsp. freshly ground black pepper', '3 1/2 oz. sprouted lentils (store-bought or sprouted at home)', '3 1/2 oz. arugula', '2 oz. full-fat Greek yogurt, to serve (optional)', '5 1/2 oz. spelt flour, plus extra for dusting', '1/3 cup tepid water', '1 Tbsp. olive oil', 'Generous pinch of salt and pepper', '1/4 tsp. ground coriander']
Preheat the oven to 400°F.
Put the cubed butternut squash and parsnips in a baking tray, drizzle with the oil, and scatter the spices on top, tossing to thoroughly coat the vegetables in the spiced oil. Bake in the oven for 35 minutes, tossing them once halfway through and adding the sprouted lentils after 15 minutes, until the vegetables are golden.
In the meantime, make the flatbreads. Mix the flour with the water, oil, and spices in a bowl. Knead until the dough comes together and is smooth and not sticky, adding more water if necessary, then separate the dough into 4 small balls.
Dust the work surface with flour, and roll out the balls of dough using a floured rolling pin (or wine bottle) until you have breads about 8 inches in diameter.
Heat a large, dry frying pan over high heat, then cook each flatbread for 1–2 minutes on each side until lightly browned.
When the vegetables are cooked, remove the tray from the oven, and fold the arugula into the root vegetables. This will gently wilt the leaves. Build your flatbreads, drizzling with a little olive oil or yogurt on top if you like.
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