For the smoked chickpea hummus

1 Drain the can of chickpeas and shake dry in a sieve.

2 Place the sieve with the chickpeas inside a barbecue, over the indirect heat and smoke for 30 minutes.

3 Wrap the garlic in tinfoil along with a drizzle of olive oil and roast until soft and tender – about 15 minutes.

4 Allow the chickpeas and garlic to cool slightly then add to a blender along with the tahini, smoked paprika and lemon juice. Blitz together until smooth.

For the flatbreads

1 Add the flour, baking powder, yoghurt and a pinch of salt to a large bowl and mix together to form a shaggy dough.

2 Turn out onto a lightly floured surface and knead for about five minutes until smooth. Leave to rest for 30 minutes to allow the gluten to relax.

3 When ready, divide the dough into four and roll out each piece on a lightly floured surface to about ½cm thick.

4 Tie your herbs together with twine to form a herb brush.

5 Arrange the flatbreads on the grill and cook over a high heat for four minutes on each side, using the herb brush to brush your flatbreads with butter as you grill.

For the aubergine steaks

1 Cut the aubergine into discs and season with olive oil, salt and pepper.

2 Grill over a medium heat until tender and cooked through (six minutes each side).

For the Parmesan courgettes

1 Cut the courgettes down the middle like a log. Season with olive oil, salt and pepper.

2 Grill flesh side down until you've got a nice char on the courgettes (about six minutes), then turn them and sprinkle over the Parmesan. Cook for a further six minutes. Remove from the grill and slice.

For the salad

1 Roughly chop the capers and walnuts.

2 Place the rocket into a bowl and add the capers and walnuts along with a drizzle of the juice from the jar of capers. Season with salt and pepper and drizzle with a little olive oil.

To assemble

1 Take a flat bread and spread it with some smoked chickpea hummus. Add some charred veggies and top with a handful of the salad. Finish with a grating of Parmesan.