Pecan, Peach & Avocado Chickpea Salad

Halve the peach, remove the stone and cut into 10 wedges. Trim the tenderstem broccoli. Finely slice the red onion. Drain and rinse the chickpeas.

Preheat the oven to 200C / fan 180C / gas mark 6.

Place the peach wedges and broccoli on a large baking tray, drizzle with 1 tsp oil and season with sea salt. Bake for 10–12 mins, adding the pecans alongside the broccoli and peach, until the broccoli and peach have softened and the pecans are toasted.

Heat a medium frying pan with 1 tsp oil over medium heat, then cook the onion for 4–5 mins until softened.

Place the chickpeas in a bowl with 1 tsp oil, the cumin, cinnamon, a pinch of sea salt and black pepper. Add the chickpeas to the onion and cook for 5–7 mins until heated through and turning golden.

Meanwhile, destone the avocado, peel and thinly slice. In a small bowl, mix the balsamic vinegar, dijon mustard (to taste) and 1 tsp olive oil with a pinch of black pepper to make the dressing.

Serve the rocket and pea shoots topped with the peach slices, tenderstem broccoli, onion, chickpeas and avocado. Sprinkle over the pecans and drizzle with the dressing.