• 250g broccolini
• 1/2 cup extra virgin olive oil
• 1 handful mint and parsley leaves
• 30g vegan Parmesan cheese
• sea salt and black pepper
• 1 can chickpeas, drained (drained weight 250g)
• 1 clove garlic (finely chopped)
• 1 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric powder
• 1 large lemon, halved
• 1/4 cup mint leaves finely chopped
• 2 spring onions (white part only- sliced)
• 1 tsp capers (finely chopped)

Method

1. Preheat the oven to 220 ̊C. Place the chickpeas, garlic, cumin, paprika and turmeric in a small baking dish. Drizzle over about 1/4 cup olive oil (enough to cover the chickpeas) and season with 2 big pinches of sea salt and a good turn of black pepper; toss to coat the chickpeas. Roast in a hot oven for 20-25 minutes, or until crispy. Allow to cool (the chickpeas crisp up more as they cool).

2. Drizzle the broccolini with olive oil and season with sea salt. Heat a barbecue or grill pan on high heat. When hot, add the broccolini and cook until charred, about 2-3 minutes. At the same time, add the halved lemons, cut side down, onto the grill and char for 1-2 minutes, until the face of the lemon is charred. Remove both the broccolini and lemon immediately from the heat and set aside.

3. To make the dressing, squeeze the juice of 1/2 a charred lemon into a small bowl, and whisk in the olive oil. Add the mind, shallots, capers and stir to combine. Taste, and add more charred lemon juice if needed, and season with sea salt and black pepper.

4. Place the broccolini on a serving plate and top with crispy chickpeas. Spoon over the charred lemon dressing and scatter over the mint, parsley and vegan cheese.