1. Preheat oven to 175 degrees Celcius.
2. Wash and de-floret the cauliflower, place in a bowl and sprinkle over the sumac spice, some garlic flakes, honey, lemon juice, olive oil, salt, pepper and lastly the polenta, mix so the cauliflower is covered.
3. Drain the chickpeas and place in a bowl drizzle with olive oil, honey harissa, salt and pepper.
4. Spread the out the chickpeas and cauliflower on to a parchment paper baking tray and bake for 20-25 minutes until brown and crispy.
5. For the carrots and brussels sprouts, place in a bowl, mix with olive oil, chili powder, garlic flakes, splash of lemon juice, honey, salt, pepper and bake this with the cauliflower.
6. Place the dry bulgar wheat in a bowl top with boiling water, add salt and let it sit for 10 minutes to soak up the water.
7. Place in the microwave for another 10 minutes until cooked, add a few splashes of olive oil and mix through with a fork.
8. Then once the vegetables are cooked and ready, remove to cool and then top on to the cooked bulgar wheat.
9. Add the sliced plums, pomegranate seeds, salted chopped pistachios, toasted sesame seeds and the orange juice vinegarette.
10. Serve with crunchy bread or as a side salad to dinner or as a side dish to a hummus wrap for lunch.

Orange juice vinegarette 

1. Squeeze the juice from one lemon into a bowl, add the apple cider vinegar, honey, pinch of chili, salt and pepper and whisk well or place in a blender to blitz together.
2. Drizzle over the salad and save the rest and place in the fridge.