Charred broccoli and chickpea salad

Cooking this on the barbecue adds a wonderful smoky flavour to this hearty salad. Serve hot or cold as a lovely accompaniment.

SERVES 4 PREP 10 MINS COOK 25 MINS

✱ 400g can chickpeas, drained and rinsed

✱ 1 red onion, cut into wedges

✱ 2tsp baharat spice mix

✱ 1tbsp olive oil

✱ 1 large broccoli crown, cut into steaks

✱ mint, to garnish

For the dressing:

✱ Juice 1 lime

✱ 4tbsp crunchy peanut butter

✱ 3tbps water

1 Heat the barbecue. Toss the chickpeas and onion with the spice mix, half the oil and ½ tsp flaked salt. Place onto a metal tray and add to the barbecue, with the lid closed, for 15 mins. Or cook in a hot oven at 180C fan/gas 6.

2 Meanwhile, cut through the broccoli and stalk to make 2cm thick slices. Drizzle both sides of the broccoli with the remaining oil and sprinkle with salt. Barbecue for 8-10 mins on each side. Add any small pieces that will fall through the grill to the tray with the chickpeas.

3 Meanwhile, mix the ingredients for the dressing, adding more water if required.

4 Arrange the broccoli on a serving platter, scatter over the chickpeas and onion and drizzle over the dressing and mint leaves. Per serving: 270 cals,13 g fat,

2g sat fat, 17.5g carbs