Preheat the oven to 200C.

Tumble the chickpeas onto a baking tray, pat try with a paper towel and then toss generously with olive oil, pepper and a pinch of salt (add more than a pinch if using unsalted canned chickpeas) then roast in the oven for 25-30 mins until golden and crispy, shaking the chickpeas half way through to prevent sticking.

Meanwhile, slice the cauliflower into ‘steaks’, from the top down into 1 cm slices.

Heat a frying pan over a medium heat with 1 tbsp of olive oil. Add the cauliflower into the hot oil and cook until golden, about 5 minutes, then flip and colour on the other side. To prevent waste, you could roast with off-cut florets in with the chickpeas to use as leftovers or throw in with the mix.

To make the tahini yoghurt, add all of the yoghurt ingredients to a small mixing bowl and mix well to combine. Add a spoonful of water to loosen, if necessary. Season to taste and refrigerate until ready to serve.

For the speedy pickled onions: add the sliced onion to a bowl with the lime juice, honey and season well with salt. Give it a mix then set aside to quickly pickle.

Spoon the tahini mixture onto your serving plate and spread with the back of a spoon. Put the cauliflower steaks on top, then sprinkle over the crispy chickpeas and crumble over some feta cheese. Scatter over the pickled onions, a little drizzle of olive oil and some fresh dill.