Step 1

Heat the oven to 180°C and add the Tenderstem to a baking tray then drizzle with olive oil, salt and pepper. Roast for 15 min, until tender and charred.

Step 2

In the meantime, heat oil in a small saucepan. Once hot, add the sunflower seeds and cook for 3-5 mins, until golden. Pour everything into a small bowl and add the smoked paprika and cumin seeds. Season lightly with salt.

Step 3

Slice the fennel finely, then toss with the lemon juice and chilli flakes. Finely chop the parsley.

Step 4

Tip the chickpeas and their juice into a saucepan, heating them gently. Take off the heat and add tahini, grated garlic, and the rest of the lemon juice. Give it a good mix, then mash with a masher or fork until smooth-ish, season with salt and pepper.

Step 5

Spoon the warmed chickpeas into shallow bowls and add the fennel salad and broccoli. Drizzle with the sunflower seed oil and scatter with parsley. Serve with flatbreads.