Preheat the oven to 180°C/350°F/gas mark 4. Line a large roasting pan with baking paper.
Cut the cauliflower into small florets. Toss the florets and butternut squash together with 11⁄2 tablespoons of the oil, the ground turmeric and cumin, and 1 teaspoon of the paprika. Spread the mixture over the roasting pan, season with salt and pepper and roast for 10 minutes.
Meanwhile, bring a large pan of water to the boil and add the stock (bouillon) cube and farro (wheat berries). Reduce to a simmer and cook for 20–25 minutes until tender. Drain and set aside.
Add the courgette (zucchini) and (bell) peppers to the cauliflower in the roasting pan and toss together, adding a little more oil if it looks dry. Roast for a further 10–15 minutes, or until the vegetables are golden and tender.
On a separate baking sheet, lay out the chickpeas (garbanzo beans) in a single layer and toss together with the remaining 1⁄2 tablespoon of oil and 1 teaspoon of paprika, and plenty of salt and pepper. Roast for 10 minutes or until slightly crispy.
In a small bowl, mix the hummus with the yoghurt and season with salt and pepper.
Put the farro into a large bowl and stir in the chickpeas. Layer the roasted vegetables on top, sprinkle over the pomegranate and pumpkin seeds and scatter over some rocket (arugula). Drizzle over most of the hummus dressing and serve with pita bread and the remaining hummus dressing on the side.