Trim any woody ends from the broccoli. Slice the florets on an angle into very thin pieces. Slide the broccoli into a bowl. Finely slice the chilli (use the whole chilli if you like things spicy, or remove the white pith and seeds fr less heat). Peel the black garlic cloves and thinly slice them. Drain the chickpeas and rinse with cold water. Pick the thyme leaves off the woody stalks. Finely grate the lemon zest.

Pour 2 tbsp oil into a large pan and warm over a medium-high heat. Scatter in the broccoli and sliced chilli. Sprinkle in 1 tsp smoked paprika and a generous pinch of salt and pepper. Fry for 3-4 mins.

Tip the chickpeas into the pan and add the black garlic. Stir well to combine and coat the chickpeas in the oil. Warm through for a further 2-3 mins, stirring occasionally.

Stir the thyme leaves and lemon zest into the broccoli. Squeeze in the juice from half the lemon. Give everything one final toss together. Taste and add more salt, pepper or lemon juice, if you think it needs it.

Divide the broccoli and chickpea salad between 2 plates. Crumble over the feta and serve.