Chickpea, charred broccoli and asparagus salad with blistered grapes. Blanch the broccoli florets for a minute before plunging into iced water. Drain and place in a bowl with the asparagus tips and a drizzle of olive oil. Drain and rinse two cans of chickpeas, mix in 100g yoghurt, paprika, red pepper flakes and a tiny bit of chilli powder. Heat some olive oil on medium and add a mix of red and green grapes. When they start to blister, add chopped red chilli and a couple of glugs of apple cider vinegar. Take off the heat and leave to cool. Heat a griddle on high. Once hot, add the broccoli and asparagus and cook until charred, turning regularly. Plate up a handful of rocket, the charred veg, a few dollops of the chickpeas, and the grapes with their juices. Garnish with coriander, mint, salt and pepper.