Make chickpea, asparagus and goats' fetta

This recipe from wholefood chef, author and educator Holly Davis is a great option for a stand-alone meal or an accompaniment to a larger meal. It is worth persevering with dried chickpeas, as the result in the chickpea puree is infinitely better than with the canned variety.

Ingredients

• 1 cup chickpeas, soaked overnight in water with a piece of kelp or squeeze of lemon juice
• 2 cloves garlic
• 4 tablespoons lemon juice
• 100ml hazelnut or olive oil
• I large pinch salt
• 2 or 3 bunches asparagus
• 320g goats' fetta crumbled (or use seasoned avocado chunks for a dairy free replacement)
• drizzle hazelnut or olive oil
• pinch salt
• zest from 1 lemon
• 1 bunch chervil or torn basil leaves
• ⅔ cup hazelnut halves, lightly toasted, skins rubbed off
• freshly ground black pepper to taste

Method

Place soaked chickpeas in a saucepan with plenty of cold water and bring to boil. Boil vigorously, skimming the scum on the surface as you go, until chickpeas are well cooked.

Combine chickpeas with garlic, lemon juice, oil and salt in a food processor and whiz into a smooth paste. Add a little stock or water as needed.

Trim asparagus and slice on an acute diagonal and blanch until just tender. Combine gently with remaining ingredients.

Serve a good dollop of the chickpea puree and lightly press the mix of remaining ingredients onto it. Give each serve a grind of fresh pepper as you present it.