Ingredients

• 1 large packet of tenderstem broccoli heads, cut into florets

• 1 tin (400g) chickpeas, drained and dried

• 4 tbsp BLAK FIRE sauce

• 200g labneh (or strained Greek yoghurt)

• 2 red chillis, finely diced

• 50g toasted almonds, roughly chopped

• 3 tbsp olive oil

• 1 tbsp chilli oil

• Sea salt flakes

• Freshly cracked black pepper

Method

Heat the oven to 200°C. Toss the chickpeas in 1 tablespoon of olive oil and a pinch of salt. Roast for 20 minutes until golden and crisp. Set aside to cool.

Heat a oven or BBQ to high. Toss broccoli florets in olive oil, salt, and pepper. Grill until deeply charred on the edges and tender through the stem, turning occasionally. If using a oven, spread evenly so they colour properly.

In a small bowl, mix BLAK FIRE sauce with 1 tablespoon of olive oil. Drizzle this over the hot broccoli while it’s still warm so it soaks in.

In another small bowl, combine the BLAK FIRE, chopped chili, and olive oil to make the dressing.

Spread a thick layer of labneh across a serving plate. Top it with the charred broccoli, followed by the crispy chickpeas. Drizzle with the dressing and sprinkle with almonds.

Chef’s Notes

• The key is contrast: smoky broccoli, cool labneh, crunchy chickpeas, and the heat from BLAK FIRE tying it together.

• Swap labneh for whipped feta or coconut yoghurt if dairy isn’t your thing.

• Works beautifully as a side for grilled meats or as a standalone dish with flatbread.

Flavour should move from smoke to spice, heat to cool, soft to crunch. This dish does all of that in one bite.