1. Quarter tomatoes, roughly chop parsley (reserve some for garnish) and cucumber. Toss with 1/2 tbsp vinegar and 1 tbsp olive oil.

2. Drain chickpeas, blend with 1/2 lemon juice, 2 tbsp yoghurt, 2 tbsp olive oil, and 1 1/2 tsp cumin using a stick mixer, to desired consistency. Season with salt and pepper to taste, set aside in the fridge for serving.

3. Slice spring onions and broccolini, quarter mushrooms. Wedge remaining lemon for serving.

4. Heat a frypan over medium heat with 2 tbsp oil. Add vegetables, 2 crushed garlic cloves, 2 tsp cumin and 1-2 tbsp ranch spice mix (to taste). Cook, stirring, for 3-4 minutes, or until tender. Season with salt and pepper.

5. Spread hummus over a large serving plate making a well in the centre. Place mushroom mix in well and drizzle with extra olive oil. Serve with side of parsley salad, lavash bread and a lemon wedge.

Notes:
Toast lavash bread in oven, on grill pan or in sandwich press if preferred.

Gluten friendly option - lavash bread is replaced with GF bread

cherry tomatoes 1 punnet
parsley 1 packet
continental cucumber 1/2

chickpeas 2 x 400g
lemon 1
natural yoghurt 2 tbsp

spring onions 1/4 bunch
broccolini 1 bunch
mushrooms 400g

ranch spice mix 20g

lavash bread 1 packet

From your pantry:
oil (for cooking + olive), salt, pepper, garlic (2 cloves), ground cumin, red wine vinegar