Method

• Soak the dry 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 cauliflower and cook for 2 minutes, 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 and/or cauliflower 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/cauli, leek, chickpeas and herbs
• Add two tablespoons of oil, garlic, pinch of chili, the zest and half the juice of the lemon, 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