Preheat oven to 180ºc fan.

Reserve 350g of the butter beans and the bean stock for the hummus. With the remaining beans, pat them dry with a towel and add to a bowl with the cauliflower. In a separate bowl, whisk together the oil, yoghurt, turmeric and a pinch of salt. Tip this into the cauliflower and beans and toss thoroughly with your hands so it's evenly coated. Drizzle over a little extra oil then sprinkle over the semolina. Transfer to a lined baking tray, spread into a single layer and roast for 50-60 minutes, turning half way through until golden and crisp.

Add the remaining butter beans to a high powered blender, along with a splash of the bean stock, salt and garlic and blitz for a few minutes until completely smooth - adding more bean stock or water to reach that smooth, silky consistency. Transfer to a bowl and whisk in the tahini and lemon juice.

To make the paprika oil, add the oil to a frying pan and set on a medium heat. Once hot, add your lemon and garlic and fry for around 6 minutes until turning golden, before stirring in the paprika. Fry for a further 2 minutes, then transfer to a bowl. Add the salt and lemon juice and stir.

To assemble, spread the hummus onto a large serving plate and spread evenly with the back of the spoon. Tumble over the cauliflower, chickpeas and finish with a drizzle of the dressing. Scoop up with soft flatbreads of pittas, if you like.