• 200g chickpeas Chickpeas, canned, drained
• 160g new potatoes New Potatoes, boiled
• 80g asparagus Asparagus
• 80g mushrooms Mushrooms
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the asparagus and mushrooms, then measure out the sauce ingredients.

2. 2

   Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the asparagus and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: new potatoes first, then the veg and chickpea, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.