Place the pumpkin slices on a baking sheet, drizzle on the olive oil and honey, then sprinkle on a pinch of salt and pepper. Toss everything together with your hands, then bake in the oven for 30-35 mins, turning once, until tender and golden.
Meanwhile, cook the bulgur wheat by adding it to a small saucepan with the stock and chilli flakes. Bring to the boil, then turn down the heat and simmer for 8-10 minutes until the bulgur wheat is fluffy. Drain off any excess water, and fluff the bulgur wheat with a fork (note, you can serve the bulgur wheat warm, or cold).
Next, make the garlic-chilli-tahini drizzle by mixing all of the drizzle ingredients together in a small bowl. Put to one side until you're just about to serve.
Now it's time to assemble the nourish bowl. Divide the baby salad leaves between two bowls. Spoon on the cooked bulgur wheat and top with the pumpkin slices, radish slices, tomatoes, olive slices and pomegranate seeds.
Spoon on a little of the tahini drizzle, then complete the bowls with slices of Prosciutto di San Daniele and Grana Padano.
Serve with extra Prosciutto di San Daniele and Grana Padano.
Nutritional Information is estimated based on 2 large bowls.