Smoked Hummus & Grilled Veggie Flatbread

For the Smoked Chickpea Hummus: Drain the can of chickpeas and shake dry in a sieve

Place the sieve with the chickpeas on your barbecue grill, directly over the coals and smoke for 30 mins.

Wrap the garlic in tinfoil along with a drizzle of olive oil and roast until soft and tender - about 15 minutes.

Allow the chickpeas and garlic to cool slightly then add to a blender along with the tahini, smoked paprika, lemon juice and a pinch of salt and pepper. Blitz together until smooth.

For the Flatbreads: Add the flour, baking powder, yoghurt and a pinch of salt to a large bowl and mix together to form a shaggy dough.

Turn out onto a lightly floured surface and knead for about 5 minutes until smooth. Leave to rest for 30 minutes to allow the gluten to relax.

When ready, divide the dough into 4 and roll out each piece on a lightly floured surface to about ½ cm thick.

Tie your herbs together with twine to form a herb brush.

Arrange the flatbreads on the grill and cook over a high heat for 4 mins on each side, using the herb brush to brush your flatbreads with butter as you grill.

For the Aubergine Steaks: Cut the aubergine into discs

Drizzle with olive oil and season with salt and pepper.

Grill over a medium heat until for tender and cooked through (6 mins each side).

For the Parmesan Courgettes: Cut the courgettes down the middle like a log

Drizzle with olive oil and season with salt and pepper.

Grill flesh side down until you’ve got a nice char on the courgettes, (about 6 minutes) then turn them and sprinkle over the parmesan. Cook for a further 6 mins. Remove from the grill and slice.

For the Salad: Roughly chop the capers and walnuts.

Place the rocket into a bowl and add the capers and walnuts along with a drizzle of the juice from the jar of capers. Season with salt and pepper and drizzle with a little olive oil.

To assemble: Take a flat bread and spread it with some smoked chickpea hummus. Add some charred veggies and top with a handful of the salad. Finish with a grating of Parmesan.