Heat the oven to 200°C. Peel the squash then slice in half vertically and use a spoon to scoop out the seeds. Slice into 1-2cm half moons and add to a large baking tray. Drain the chickpeas and add to the tray. Add the ground coriander and a generous drizzle of olive oil. Season well and slide into the oven and cook for 30- 40 mins, until caramelised and charred in places.

Cut the pittas into triangles and spread out on a separate baking tray, drizzle with olive oil and season well, then slide into the oven for 10 mins, then remove and set aside.

Meanwhile, make the dressing by blitzing three-quarters of the herbs, green chillli, Dijon mustard and honey together. Add the lemon juice along with enough olive oil to make the sauce a drizzle-able consistency. Add a splash of water to loosen, taste and season well, then set aside.

Take the cucumber and slice in half lengthways, then use a spoon to scrape the seeds out from the middle. Lie flat and slice on an angle and set aside.

Remove the chickpeas and squash from the oven and allow to cool for 5-10 mins. Add the remaining herbs to the tray along with the sumac and toss well. Add the pitta chips along with a drizzle of olive oil. Toss then pile into bowls or on a platter. Snuggle the cucumber in. Top with the green dressing, then finish with feta cheese and a crack of black pepper.