Preheat the oven to 200°C.
Toss the squash with chillies, cumin, chilli flakes, seasoning, and most of the olive oil in a tray.
Roast for 30 minutes, turning halfway until caramelised, then leave to cool slightly.
Heat the remaining tablespoon of oil in a pan and lightly wilt the pak choi for one minute.
Place the pak choi in a serving dish to cool.
Whisk vinegar and 130ml olive oil together, then add spring onions and seasoning.
Scatter the squash, spinach, and olives over the pak choi and mix lightly.
Top with crumbled goat's cheese and drizzle with the dressing.
Serve with sliced bread.