- 400g tin of chickpeas
- 2 lemons
- 2 garlic cloves
- Sea salt and freshly ground pepper
- 3 tbsp olive oil
- 1 tsp black onion or mustard seeds
- 200g spring greens
- 1 red onion
- 1 carrot
- 200g asparagus
- 2 spring onions
- A handful of mint
- 2 spelt piadinas
1. Make the houmous. Pop a sieve over a bowl and drain the chickpeas, reserving the chickpea water. Tip the chickpeas into a food processor. Grate in the zest from 1 lemon and squeeze in the juice (save 1 lemon for later in the recipe). Peel 1 garlic clove and grate it in. Sprinkle in a generous pinch of salt and pepper and pour in 1 tbsp olive oil. Spoon in 3 tbsp of the chickpea water and whizz till smooth. Taste and add more water to loosen, or salt and pepper. Set aside. No food processor? Mash the chickpeas in a bowl with a potato masher, then stir in the rest of the ingredients.
2. Grate the zest from the remaining lemon into a small bowl and squeeze in the juice. Peel and grate in the remaining garlic clove. Sprinkle in most of the black onion/mustard seeds. Stir in 1 tbsp olive oil and a little salt and pepper to make a dressing.
3. Trim any woody stalks away from the spring greens and thinly shred the leaves. Peel the red onion and finely slice it. Trim and peel the carrot, and use the vegetable peeler to create ribbons.
4. Tumble the greens, onion and carrot into a large bowl and spoon over the lemon and garlic dressing. Toss to dress the slaw. Set aside.
5. Snap the ends off the asparagus (they'll break at the right point when bent). Trim the roots and any ragged leaves off the spring onions and chop the spring onions into bite-sized pieces.
6. Pour 1 tbsp olive oil into a large griddle or heavy frying pan and warm to a high heat for 2 mins. Slide in the asparagus and spring onions and cook for 3-4 mins, turning once or twice, till tender and slightly charred.
7. While the veg are cooking, put a separate dry frying pan on a low heat and slide in one of the spelt piadinas. Warm for 1-2 mins till lightly browned underneath and softened. Slide onto a plate and repeat, to warm a second spelt piadina.
8. Pick and finely shred the mint leaves. Spoon dollops of houmous onto the warm piadinas and top with the griddled vegetables. Sprinkle over any remaining black onion/mustard seeds and chopped mint. Serve with piles of the slaw on the side.