The night before you intend to eat, pop your chickpeas in a bowl and cover them with water. Leave to soak for at least 10 hours.

Heat your oven to 200°C.

Cut your squash in half lengthways. Roast it in the oven for 45 mins until caramelised and tender.

Pickle your chillies. Add your apple cider vinegar, 200ml water, sugar and a pinch of salt to a heatproof jug, then heat in a microwave until steaming.

Finely slice your green chillies, then pop them in a bowl. Pour your hot cider vinegar mix over the top, then leave them to pickle.

Make your kofte. Roughly chop your chillies and parsley. Grate your halloumi.

Add your chickpeas to a food processor and pulse to break up slightly. Add the flesh from your butternut squash, chillies, fresh parsley, breadcrumbs, ground cumin, ground coriander, sumac and ½ tsp of salt. Blitz until it comes together in a paste.

Add your halloumi and mix to combine.

Roll your mixture into balls, then pop in the fridge to chill for 15 mins.

Make your chopped salad. Finely dice your red onion. Dice your tomatoes and cucumber.

Add your red onion to a bowl along with your lemon juice and a pinch of salt. Scrunch up with your hands to lightly pickle. Add your diced tomato, cucumber, a small handful of chopped parsley and your sumac.

Heat a generous glug of olive in a large frying pan. Once hot, add your kofte and fry for a few mins on each side until deeply golden and crisp.

Add your butter to a heatproof dish and grate in your garlic. Microwave until the butter is just melted.

Warm your naan in the oven for a few mins.

Assembly time. Brush your naan with garlic butter, then dollop on a little yoghurt. Sprinkle with your chopped salad, then add a few kofte on top. Scatter with pickled chillies and a pinch of sumac, then serve.