1. Set oven to 200ºC. Slice potatoes into 1/2cm thick rounds. Slice spring onions. Toss in a baking dish with chopped rosemary leaves, 1/2 lemon juice, 2 tbsp oil and 1/4 cup water. Season with salt and pepper. Bake in oven for 25 minutes, or until cooked through.

2. Dice capsicum and zucchini. Add to a pan over medium heat with 1/2 tbsp oil. Crush in garlic (1/2 clove) and add 1 tsp cumin. Cook for 3-4 minutes, or until tender. Transfer to a large bowl.

3. Drain chickpeas and add to the bowl of cooked vegetables. Add remaining lemon juice, chopped parsley and 1 tbsp sweet chilli sauce. Season to taste with salt and pepper. Mash using a potato masher until chickpeas are crushed.

4. Remove mushroom stems. Place on a lined baking tray, season with salt and pepper and fill with chickpea mixture. Bake in oven for 10 minutes, or until cooked through.

5. Crush garlic (1/2 clove), combine with yoghurt and 1 tbsp olive oil. Season with salt and pepper.

6. Rinse and thinly shred lettuce. Divide between plates and drizzle over garlic sauce. Place mushrooms on top and serve with a side of potatoes.

Tip!
If you have one, use the slicing attachment of your food processor to cut the potatoes.

potatoes 1kg
spring onions 1/3 bunch
rosemary 1 sprig
lemon 1

red capsicum 1
zucchini 1/2
garlic 1 clove
ground cumin 1tsp

chickpeas 400g
parsley 1/2 bunch
sweet chilli sauce
 1tbsp

portobello mushrooms 8

natural yoghurt 1/2 tub
cos lettuce 1

From your pantry: Oil, salt & pepper