Preheat the oven to fan assisted 200C / 200C / 425F /gas 7
Add the red onion wedges and butternut squash into a baking tray, drizzle with olive oil and salt and roast for 20-25 mins until soft and golden.
Rinse the freekeh, add to pot with plenty of cold water, bring to the boil, then reduce to a mild boil and let cook for 20-25 mins until tender with a little bite. Drain and return to the pot.
Once the freekeh is cooked, drain and return to the pot and mix in the roasted vegetables, grated carrot and chopped mint. Mix and season with salt and pepper.
Make the harissa hummus by adding the chickpeas, garlic cloves, water, olive oil, harissa paste, lemon juice and salt and whiz into a smooth paste.
Wash the rocket and dry.
Split the harissa hummus, roasted vegetable freekeh and rocket between 4 plates and top with pumpkin seeds, sesame seeds and chilli flakes.