Preheat the over to 200c.

Prepare the lime, trim off the top and the tail of the lime so it can stand. Cut down the sides following the curves and remove the skin and white pith. cut it into thin slice.

Add the lime slices with a bit of slat and 1 tbsp of extra virgin olive oil, set aside.

Cut the butternut in half way lengthways, and remove the seeds. Cut each half, top to bottom, into 1 cm thick slices of lay them out on the baking sheet.

Place the cardamom pods in a mortar and pestle to get the seeds out the pods, remove the pods, pound the seeds into rough powder. in a small bowl, add the powder and all spices and 3 tbsp of regular olive oil stir well and brush the mixture over the butter nut.

Sprinkle a bit of salt and place in the over for 15 mins on 200c.

Meanwhile, whisk the yogurt and tahini, lime juice, 2 tbsp water and a pinch of salt.

Serve the butternut slices and drizzle with the yogurt, place the lime slices and chili, coriander.