Slice the squash, lay on a baking sheet previously lined with baking paper along with the broccoli, chickpeas, and kale leaves. Season with evo oil, salt, and pepper and bake in a ventilated oven at 200° for about 25 minutes.

Meanwhile, quickly heat a protein piadina in a pan to make it more pliable.

While still warm, pierce the piadina with the tines of a fork and brush with extra virgin olive oil. Place it inside a bowl to give it the shape of a basket. Bake in the oven at 200°C for about 7 minutes.

Meanwhile, create a dressing with plain white yogurt, lemon juice, oil, salt and spices to taste.

Once ready, remove the piadina bowl from the oven and let it cool. Arrange the salad
inside the piadina bowl and top with the yogurt-based dressing.