A hearty vegetarian dish loaded with flavour.


For the smoked chickpea hummus:

  • 1 tin of chickpeas
  • 1 bulb of garlic
  • 1 tbsp smoked paprika
  • 2 tbsp tahini
  • Juice of 1 lemon

For the flatbread:

  • 350g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 350g natural yoghurt
  • 1 bunch of sturdy herbs (rosemary, thyme, oregano)
  • 100ml butter, melted

For the aubergine steaks and parmesan courgettes:

  • 1 aubergine, sliced into rounds
  • 1 courgette, cut in half lengthways
  • Olive oil
  • Salt and freshly ground black pepper
  • 50g parmesan, plus extra to serve

To serve:

  • 1 tsp capers, roughly chopped
  • Handful of rocket leaves
  • 50g walnuts, roughly chopped


For the smoked chickpea hummus:

  1. Drain the can of chickpeas and shake dry in a sieve.
  2. Place the sieve with the chickpeas inside the BBQ, over the indirect heat and smoke for 30 mins.
  3. Wrap the garlic in tinfoil along with a drizzle of olive oil and roast until soft and tender - about 15 minutes.
  4. Allow the chickpeas and garlic to cool slightly then add to a blender along with the tahini, smoked paprika and lemon juice. Blitz together until smooth.

For the flatbreads:

  1. Add the flour, baking powder, yoghurt and a pinch of salt to a large bowl and mix together to form a shaggy dough.
  2. 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.
  3. When ready, divide the dough into 4 and roll out each piece on a lightly floured surface to about ½ cm thick.
  4. Tie your herbs together with twine to form a herb brush.
  5. 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:

  1. Cut the aubergine into discs.
  2. Season with olive oil, salt and pepper. Grill over a medium heat until for tender and cooked through (6 mins each side).

For the parmesan courgettes:

  1. Cut the courgettes down the middle like a log.
  2. Season with olive oil, 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.
  3. Cook for a further 6 mins. Remove from the grill and slice.

For the salad:

  1. 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.
  2. 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.