Preheat the oven to **220°C/200°C fan-forced**. Slice the **peeled pumpkin** into 1 cm pieces. **TIP**: Cutting the pumpkin in the correct size ensures it cooks in the allotted time. Place the pumpkin on the oven tray lined with baking paper. **Drizzle** with **olive oil**, season with a **good pinch** of **salt** and **pepper** and toss to coat. Roast for **20-25 minutes**, or until tender.

While the pumpkin is roasting, trim the ends of the **green beans**. Peel and crush the **garlic**. Drain and rinse the **chickpeas (use suggested amount)**. Juice the **lemon** until you have 2 tsp for 2 people / 1 tbs for 4 people. Finely chop the **parsley** leaves. Place your hand flat on top of the **chicken breast** and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken breast.

Mix the **harissa paste (use suggested amount)**, **olive oil (1 tsp for 2 people / 2 tsp for 4 people)** and a **pinch** of **salt** in a medium bowl. Coat the **chicken breast** in the harissa mixture. Heat a **drizzle** of **olive oil** in a large frying pan over a medium-high heat. Cook the chicken for **2-3 minutes** on each side, or until browned and cooked through. Transfer to a plate and cover loosely with foil to keep warm. Thickly slice.

Wipe out the frying pan with paper towel. Heat a **drizzle** of **olive oil** in the same large frying pan over a medium-high heat. Add the **green beans** and cook, tossing, for **3-4 minutes**, or until just tender. Season with **salt** and **pepper**, set aside on a plate and cover with foil to keep warm.

Return the pan to a medium-high heat and add another **drizzle** of **olive oil**. Add the **garlic** and **chickpeas** and cook for **3-4 minutes**, or until the garlic is fragrant and the chickpeas start to brown. Add the **lemon juice** and **parsley** and then remove from the heat. **TIP**: Add as much or as little lemon juice as you like, depending on your taste preference. Add the **roasted pumpkin** to the pan and roughly smash the pumpkin and chickpeas using a fork or potato masher. Add the **salt (use suggested amount)** and a **pinch of pepper**.

Divide the harissa roast chicken, herbed pumpkin-chickpea smash and green beans between plates. Dollop with the **Greek yoghurt**.