Broccoli is in abundance at the moment so make the most of this fortunate glut and eat up with this fantastic salad.

Serves 4-6

150g dry chickpeas, soak overnight or 1x 425g tin

300g broccoli, cut into florets

1 leek, washed well

10g dill, or fennel tops roughly chopped

Handful parsley, roughly chopped

Pinch chilli flakes

1 garlic clove, peeled and crushed

1 Tbsp tahini (optional)

Grated zest of 1 lemon and juice

200g natural yoghurt

100ml olive oil

Coarse sea salt and black pepper

Method

Soak the chickpeas in lots of cold water for 24 hours. Next day, drain, cover with cold water and simmer for at least an hour, skim any froth that rises to the surface; they're done when tender but still retaining their shape (40-60 minutes). Drain, add a tablespoon of olive oil and a little salt, and set aside to cool.

Bring a medium pot of lightly salted water to the boil.  Cook the leek for 3 minutes first and then add the broccoli and cook for a further minute, drain, refresh and set aside on a tray with a clean cloth to drain some more.  Heat a fry pan for a few minutes. Toss the broccoli in two tablespoons of oil and some salt and pepper, then grill for three to four minutes, to char all over, this will add a smoky flavour and wonderful texture to the broccoli, remove and allow to cool. Slice the cooked leek into bite sized rounds.

In a bowl, mix the broccoli, leek, chickpeas and herbs. Add two tablespoons of oil, garlic, pinch of chilli the zest, and half the juice, salt and pepper. Toss, taste and adjust seasoning.

In another bowl whisk the yogurt, two more tablespoons of oil, tahini and the rest of the juice, salt and pepper mix to combine and taste.

To serve I like to place the broccoli and chickpeas onto a platter and then add drizzle over the yoghurt dressing.