for 4 person

Chickpeas

1 tin	chickpeas (approx. 420 g), rinsed, drained
2 tbsp	pumpkin seeds
1 tbsp	maple syrup
1 tbsp	olive oil
¼ tsp	cayenne pepper
¼ tsp	salt

Cauliflower puree

1	cauliflower (approx. 750 g), cut into florets, stem cut into pieces
1 tsp	salt
80 g	butter
½ tbsp	lemon juice
a little	pepper

Peas

a little	olive oil
300 g	frozen peas, slightly defrosted
1 sprig	peppermint, finely chopped
¼ tsp	salt

To serve

30 g	Micro Greens

How it's done

Chickpeas

Mix the chickpeas with all the other ingredients up to and including the salt, transfer to a non-stick frying pan and stir fry over a medium heat for approx. 20 mins. until the chickpeas are crispy. Leave to cool and set aside.

Cauliflower puree

Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket. Add the cauliflower, season with salt, cover and cook for approx. 15 mins. until soft. Puree the cauliflower with the butter and lemon juice, season and keep warm.

Peas

Heat the oil in a frying pan, stir fry the peas and mint for approx. 3 mins., season with salt.

To serve

Plate up the cauliflower puree, top with the chickpeas, peas and micro greens.

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