Giant buddha bowl with smoky chickpeas, charred greens and herb tahini yoghurt

Serves 6

2 cans chickpeas, drained and rinsed

3 Tbsp olive oil

11⁄2 tsp smoked paprika

Herb tahini yoghurt

2 garlic cloves, smashed Large bunch flat-leaf parsley

1⁄2 cup tahini

1⁄2 cup plain yoghurt

1⁄2 cup olive oil

Juice of 2 lemons

Sea salt

To assemble

1 bunch asparagus

3 baby gem lettuces, cut in half

3 Tbsp olive oil

2 avocados, peeled and sliced

1 cup each pea shoots and snow peas

2 cups salad greens

6 free-range eggs, boiled 1⁄4 cup black sesame seeds, toasted

Preheat oven to 200C fan bake. Pat dry chickpeas in a tea towel then spread on to a roasting tray tossing with olive oil to coat. Roast until just brown and crispy, tossing occasionally for about 30 minutes. Sprinkle with salt and smoked paprika and roast 2-3 minutes more. Set aside to cool. For the green tahini yoghurt pulse all ingredients in a food processor until smooth and season with salt. Set aside. Toss asparagus and lettuces in olive oil, salt and pepper. In batches, place over a griddled frying pan preheated to high heat and cook, turning occasionally, until well-charred and tender, 5 to 8 minutes, then set aside. In a large bowl or platter add chickpeas and top with charred asparagus and baby gem lettuces, avocadoes, pea shoots, snow peas, salad greens and eggs. Dollop with green tahini yoghurt, black sesame seeds, a drizzle of good olive oil and a squeeze of lemon.