300g Cauliflower
100g Cooked chickpeas
¼ Bunch coriander
¼ Bunch parsley
¼ Bunch mint
1 Red chilli
¼ Red onion
2 Spring onions
1 Teaspoon sumac
Flaked sea salt
1 Lemon
300ml Olive oil
1 Piece pita bread
50g Tahini
1 Clove garlic, crushed in mortar and pestle or finely chopped
200g Yoghurt
Pinch ground cinnamon
Pinch smoked paprika
1 Tablespoon walnuts
1 Tablespoon sliced almonds
1 Tablespoon pine nuts
50g Butter

1. Pre heat oven to 180c
2. Cut cauliflower into small pieces, drizzle with a little olive oil and season with sea salt
3. Place on tray and cook in oven for 15 minutes until just cooked through, dust with paprika
4. Brush olive oil onto pita bread and bake in oven 5 minutes till golden and crunchy  
5. Re-heat cooked chickpeas in a pot with their cooking liquid 
6. Mix tahini, yoghurt, juice of ½ lemon, pinch salt and garlic, add splash of water 
7. Wash herbs, dry and roughly chop then place in mixing bowl
8. Slice onions and red chilli, mix with herbs, season with pinch of salt and sumac
9. Dress salad with juice of ½ lemon and 3 tablespoons olive oil
10. Melt butter, add nuts and cook till golden brown

To assemble, place warm pumpkin in serving bowl
Top with hot chickpeas and a little of their cooking liquid
Mix salad and place on top of cauliflower and chickpeas
Crumble bread and layer on top
Spread tahini yoghurt over the bread
Dust with cinnamon 
Pour hot nut butter over yoghurt

Enjoy.