Step 1

Scoop the avocado into a blender. Add the chives, half the basil leaves, anchovies and lime juice with 50ml of olive oil, blend until smooth. Taste and season with salt and pepper.

Step 2

Pour the Yeo Valley Organic Kefir into the dressing, giving it a quick whizz until mixed. Taste and season with salt and pepper. Set aside in the fridge.

Step 3

Drain the chickpeas and add to a bowl. Trim and roughly cut the tomatoes into bite-sized chunks, then lightly salt them. Trim, halve and scoop the seeds out of the cucumber, then, chop into 1cm half moons, add to the chickpeas. Roughly chop the salted cashews.

Step 4

In a small saucepan, add 70ml of oil with the cumin seeds and heat up. Once the cumin starts to shimmer, remove from the heat and stir the nuts and pul biber through. Let cool down slightly.

Step 5

Pour the nutty chilli oil onto the chickpeas and cucumber. Stir through the molasses or glaze, tomatoes until coated.

Step 6

Pour the yoghurt dressing onto the bottom of a sharing dish or plates and spoon over the tomato and chickpea salad, making sure to drizzle over the chilli oil. Scatter any remaining basil leaves over.