Step 1

Pre-heat oven - 190°C

Step 2

Add cauliflower, extra virgin olive oil, ground sumac and chili flakes to a clean medium bowl

Step 3

Toss until well combined

Step 4

Transfer content of medium bowl to baking sheet

Step 5

Spread evenly

Step 6

Sprinkle with fresh thyme

Step 7

Season with salt

Step 8

Roast - 15 min, 190°C

Step 9

Add canned chickpeas, fresh thyme, ground sumac and extra virgin olive oil to a clean medium bowl

Step 10

Season with salt generously

Step 11

Sprinkle chickpeas with baking sheet

Step 12

Roast until light golden - 20 min, 190°C

Step 13

Add croutons to a clean work surface

Step 14

Drizzle with extra virgin olive oil

Step 15

Pre-heat a clean saucepan - medium-high heat

Step 16

Transfer breadcrumb mixture to saucepan

Step 17

Toast - 2 min, medium-high heat

Step 18

Add fresh thyme, garlic salt and sunflower seeds to the saucepan

Step 19

Toast until light golden - medium-high heat

Step 20

Remove

Step 21

Add green beans to the saucepan

Step 22

Add flat-leaf parsley, scallion and lemon zest to the saucepan

Step 23

Toss until well combined

Step 24

Transfer content of baking sheet to large serving bowl

Step 25

Transfer content of saucepan to large serving bowl

Step 26

Drizzle with lemon and basil oil

Step 27

Serve