Heat the oven to 200°C/180°C fan/gas 6. Rinse the bulgur wheat and put in a lidded pot with 500ml water and ½ tsp salt. Bring to the boil, then reduce the heat to low and cook, covered, for 25-35 minutes (or according to the packet instructions) until the grains are tender but still have a little bite. Immediately stir in the garlic and 1 tbsp each of the olive oil and lemon juice, then season with more salt if needed. Remove from the heat and cover so the grains stay warm.

Meanwhile, roast the pumpkin. Wash the outside thoroughly – you’ll be eating the skin as well as the flesh. Cut the top off or slice around the stem, including a good amount of flesh – this will be your lid. Scoop out the seeds. Rub the inside, outside and the lid with a little coconut oil or ghee. Put the pumpkin with its lid on a baking tray and roast for 25-30 minutes. It is cooked when a knife can be easily inserted into the flesh.

While the bulgur wheat and pumpkin are cooking, combine the kale with the remaining olive oil, lemon juice and salt. Using your hands, rub and squeeze the kale together as if you are giving it a massage, until the kale leaves are dark green and tender – about 2 minutes.Set a small dry frying pan over a medium heat, then toast the unsalted pumpkin seeds for 3-5 minutes until fragrant. Add to the bowl with the kale, along with the chickpeas, figs, red onion/shallots, chilli flakes (if using) and crumbled feta. Toss to combine, then season to taste with sea salt.

Put the roasted pumpkin on a serving platter and stuff the cavity with as much of the bulgur-wheat filling as you can. Put the lid on top, or let the filling spill out onto the platter and prop the lid on the side. Cut into wedges to serve.