Charred Asparagus, Broccoli and Crispy Za’atar Chickpeas with Rocket

1

Gather and prepare your ingredients. Preheat your oven to 220°C / 200°C fan.

2

Roughly chop the asparagus on an angle. Cut the broccoli in the same way, separating out the florets.

3

Place a large dry pan over medium heat. Add the asparagus and broccoli stems and cook with a little salt for 7-8 minutes, stirring halfway, until the stems take on some colour.

4

Add the florets, a little olive oil and pepper and continue to cook for another 3 minutes until the florets have softened. Remove from the pan and allow to cool.

5

Use a paper towel to dry any excess water off the chickpeas. Drizzle lightly with olive oil, sprinkle with the za’atar, salt and pepper and toss to coat.

6

Scatter over a baking tray and cook for 25 minutes in the oven until crispy or air fry at the same temperature but for 18 minutes, stirring halfway through.

7

To make the dressing, whisk together the olive oil, molasses and za'atar. Add salt and pepper to taste.

8

Once the asparagus and broccoli have cooled, place in a large bowl with the rocket leaves, drizzle over most of the dressing and toss to coat.

9

To serve, pile the greens onto a large platter, top with the crispy chickpeas and drizzle over the remaining dressing.