This is a delicious dish for allotment holders. It uses up courgettes, young spinach leaves and herbs but feel free to add any number of other vegetables. I like to keep some bite to them. Chickpeas, tahini paste, garlic and lemon juice are all used – a deconstructed humous.

2-3 courgettes, cut diagonally into 1cm slices, larger slices halved
Olive oil
1 tsp Aleppo chillies or smoked paprika
1 tsp ground cumin
1 tsp turmeric
Pinch chilli powder (optional)
Handful mange tout peas (optional)
Handful Calabrese or tenderstem broccoli (optional) cut into small florets
6 cherry tomatoes, halved
2 cloves garlic, peeled and finely chopped
1 lemon
2 tbsp tahini paste
Small handful parsley, finely chopped
A sprinkling of tender mint leaves
20g cashew nuts
4 tbsp drained chickpeas
Handful young spinach leaves, longer stalks discarded.
Salt and freshly ground black pepper

Oven at 190°C

Put three tablespoons of olive oil into a large baking tray and mix in the spices. Add the courgette slices and move them around to become coated. Spread out and roast for six minutes, Turn them, add the cashew nuts and roast for six minutes more. The nuts should be lightly roasted.

Add the drained chickpeas and garlic to the roasting pan and stir around. Cook for a further few minutes. Using a slotted spatula, turn the courgette mixture into a large dish and keep warm in an oven on a low heat.

Add a little more oil to the roasting and mix in the mange tout peas. Roast for six minutes. Add to the dish with the courgettes etc and then roast the broccoli in the same way,

Remove the vegetables from the oven. Add the tomatoes, spinach (which should wilt) and parsley. Season and gently mix around.

To make the dressing, put the tahini paste in a small bowl with the juice of the lemon and a few spoonfuls of water. Stir until smooth and the texture of double cream.

Put the salad into a serving dish. Spoon on the tahini dressing, sprinkle the mint leaves on top and drizzle over a little more oil.

Serve while still a little warm.