1. Preheat oven to 200°C (180°C fan / 400°F) and line a large baking tray with parchment paper.

2. Peel and cube the sweet potatoes and pumpkin into uniform 2–3 cm pieces. Place in a large bowl, drizzle with olive oil, season generously with salt and pepper, and toss well to coat.

3. Spread the vegetables in a single layer on the prepared baking tray — do not overcrowd. Roast for 30–35 minutes, turning once halfway through, until golden, caramelized, and tender.

4. While the vegetables roast, place feta, Greek yogurt, olive oil, and lemon juice in a food processor or blender. Process for 60–90 seconds until completely smooth and silky. Set aside.

5. In a small saucepan over medium heat, combine almonds, honey (or maple syrup), and a pinch of salt. Stir continuously for 2–3 minutes until the honey bubbles and coats the almonds in a glossy caramelized layer. Pour onto parchment paper, spread in a single layer, and allow to cool and harden completely.

6. In the same small saucepan over low heat, gently warm the honey with chili flakes and apple cider vinegar for 1–2 minutes until fragrant. Don’t boil — just enough heat to bloom the chili. Remove from heat and set aside.

7. Spread the whipped feta generously across the base of a large serving platter, creating beautiful swoops and swirls with the back of a spoon.

8. Arrange the warm roasted pumpkin and sweet potato over the whipped feta in a generous rustic pile.

9. Break the candied almonds into clusters and scatter over the vegetables. Drizzle with the hot honey in long ribbons.

10. Finish with fresh thyme sprigs, orange zest, and extra chili flakes if using. Serve immediately.