Toss the squash, cauliflower, and Piccolo with the rapeseed oil and season well with sea salt and black pepper. Spread on a large baking sheet and cook in the oven for 20-25 minutes until golden and cooked through.
Lightly roast the cumin seeds, crushed coriander seeds and chillies in a dry frying pan then remove from the pan. Place the pan back on the heat with 2tbsps rapeseed oil and add the spices and the chickpeas and cook for 2 minutes on a moderate heat, remove from the heat and crush the chick peas slightly, add the lemon juice, yoghurt and the herbs and combine. Add the roasted vegetables, season and place on a platter. Top with a few coriander leaves and serve with the flat breads and extra yoghurt.
Preheat oven to 220°/425°F/Gas 7
Method for Flatbreads:
Combine the flour and salt in a bowl. In a jug, mix the yeast with the warm water, then pour into the flour and mix until dough comes together, add the oil. Knead the dough for about 5 minutes, until smooth. Leave in a covered bowl at room temperature for about 30 minutes or until doubled in size. Divide the dough into 8 leave them to relax for 5-10 minutes.
Roll out each dough ball in one direction on a lightly floured surface then brush with a little rape seed oil on each side of the flat bread and cook immediately. They can be cooked either in a preheated large frying pan on each side for 1-2 minutes till browned and slightly puffed up, or place a large baking sheet in the preheated oven to heat up the place the bread on and cook in the hot oven for 2-3 minutes then turn over and cook the other side.