Put the cut squash in a baking tray, mix in some of the rapeseed oil and bake for 10 minutes.
Add in the cauliflower and chickpeas and a drizzle more oil and return to the oven for a further 30 minutes or so until the vegetables are cooked, but still retain some firmness.
Meanwhile whisk together the olive oil and pomegranate molasses.
About 10 minutes before the vegetables are ready, rub the lamb steaks with the remaining rapeseed oil and mixed spice and cook these in a hot frying or griddle pan for about 4 minutes on each side (depending on how you like them cooked).
When the vegetables are ready, remove them from the oven and mix in the spinach, pomegranate seeds and dressing and pop this mixture into a serving dish.
Slice the lamb steaks and place these on top of the warm salad and eat immediately.