Step 1

Heat your oven to 200°C/400°F.

Step 2

Chop your squash into crescent moons 1cm thick - no need to peel it. Cut your fennel and red onions into chunky slices, saving your fennel tops for later.

Step 3

Place them all on a large baking tray and add your cumin, 1 tsp of Aleppo chilli flakes, a good pinch of salt and a drizzle of olive oil. Toss to combine, then roast for 35 mins until tender and caramelised.

Step 4

Slice your fennel tops into thin rounds and place in a small bowl. Add your white wine vinegar, sugar and 50ml of boiling water. Give it a good stir and set aside until later.

Step 5

Roughly chop your parsley.

Step 6

Drain your chickpeas and pop them onto a baking tray with your remaining Aleppo chilli flakes, za’atar, a pinch of salt and a drizzle of olive oil. Toss to combine, and pop in the oven for the final 10 minutes of the other veg’s roasting time.

Step 7

Place your tahini and yoghurt in a medium sized bowl. Add the zest and juice from your lemon along with 70ml water and a pinch of salt. Whisk until you have a smooth, drizzle-able sauce, adding more water if needed.

Step 8

Tip your pine nuts into a dry frying pan set over a medium heat and fry for 5 minutes until golden and toasted. Tip out onto a plate to cool.

Step 9

Assembly time. Pour your chickpeas onto a large platter and arrange your roasted veg on top. Drizzle with a generous amount of your tahini dressing and your date syrup. Drain your pickled fennel tops and scatter them on top, along with your chopped parsley and pine nuts. Serve whilst still warm with a pile of flatbreads.