Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Rinse the chickpeas, then tumble them onto a baking tray and pat dry with a paper towel. Drizzle with 2 tbs of the oil, then season with paprika or chilli powder, if using, freshly ground black pepper and a pinch of salt flakes (add more than a pinch if using unsalted canned chickpeas). Roast for 25 minutes or until golden and crispy, shaking chickpeas halfway through to prevent sticking.
• 2.
  Meanwhile, heat the remaining 1 tbs oil in a frypan over medium heat. Add the cauliflower steaks, in batches, and cook for about 5 minutes until golden, then flip and colour on the other side for a further 5 minutes. Repeat until all cauliflower steaks are cooked.
• 3.
  To make the creamy tahini base, mix together the tahini, yoghurt or creme fraiche and lemon juice in a bowl until you have a creamy consistency. Add a dash of water to loosen, if necessary. Season to taste and refrigerate until ready to serve.
• 4.
  For the quick pickled onions, combine all the ingredients in a small bowl and season well with fine salt. Scrunch the onion into the lime juice and honey mixture, and set aside to quickly pickle.
• 5.
  When everything is ready, spoon the tahini mixture onto your serving plate and spread with the back of a spoon. Place the cauliflower steaks on top, then sprinkle over the crispy chickpeas and crumble over the feta. Drizzle with some extra olive oil, and top with the chopped herbs and the pickled onions.