Preheat oven to 180ºc fan.

Take your jar of butter beans and reserve 350g for the hummus. Drain and rinse the rest of the beans, before towel drying and adding to a bowl along with the cauliflower. In a separate bowl, whisk together the oil, yoghurt, salt and turmeric. Tip this into the cauliflower and beans and toss thoroughly with your hands so its 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 reserved butter beans to a high powered blender, along with the water, salt and garlic and blitz for a few minutes until completely smooth. 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 chopped lemon and garlic and fry for around 6 minutes until turning golden, before stirring in the paprika and maple syrup. Fry for a further minute, 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.