Step 1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, dice the roma tomatoes and roughly chop the parsley and mint. Juice the lemon. Peel the pumpkin and cut it into 2 cm cubes.

Step 2

Combine the Roma tomatoes, parsley, mint, a squeeze of lemon, a drizzle of olive oil and a good grind of salt and pepper in a small bowl. Set aside for the flavours to develop.

Step 3

Toss the pumpkin in the olive oil and ground cumin and place on one lined oven tray. Cook in the oven for 20 minutes or until tender. Add the falafel to a second lined oven tray and add to the oven in the final 10 minutes. To heat up the Lebanese bread add it to the oven in the final 5 minutes (or alternatively you can wrap them in a dampened tea towel and pop them in the microwave for 30 seconds).

Step 4

To serve, create a mezze plate by dividing the pumpkin, falafel, parsley salad and hummus between plates. Use the bread to mop up all the flavours or alternatively roll all of the ingredients up in the bread and enjoy as a wrap.