Step 1

Preheat the oven to 220°C.

Step 2

Place pumpkin on a baking tray, drizzle with oil, scatter with 1 teaspoon zaatar and season. Roast for 20-25 minutes until tender and lightly caramelised. Transfer to a bowl and mash to a coarse paste with chickpeas, crumbs, parsley and egg. Shape into 4 patties. Chill for 15 minutes.

Step 3

Meanwhile, combine the yoghurt, tahini and lemon zest and juice in a bowl. Season and set aside until ready to serve.

Step 4

Heat 2 tablespoons oil in a frypan over medium heat. Fry the patties, turning once, for 6-8 minutes until golden. Keep warm.

Step 5

Wipe the pan clean, then return to medium heat. Place the remaining 1 tablespoon oil in the frypan, add the haloumi and cook, turning, for 1-2 minutes until golden.

Step 6

To assemble, spread the bottoms of the toasted rolls with the yoghurt mixture, then top with lettuce, tomato, haloumi, a pumpkin patty and an extra dollop of the yoghurt mixture. Sprinkle with remaining 1 teaspoon zaatar, then replace the roll tops and serve immediately.