Roasted chickpea salad with creamy cashew dressing

1. Preheat the oven to 200°C, gas mark 6. Toss the chickpeas and oil on a medium nonstick baking tray and roast for 20 minutes, giving them a shake halfway through. As soon as they come out of the oven, sprinkle over the curry powder, lemon zest and some seasoning and toss together.

2. Meanwhile, for the dressing, place the cashews, lemon juice, maple syrup, ½ the mint leaves and 3 tbsp water in a small high-speed blender. Season and whizz until smooth. Check the seasoning and add a splash more water if needed, until smooth and about the consistency of double cream.

3. Arrange the chicory, cucumber and extra mint leaves on plates. Spoon over the hot chickpeas (they start to lose their crispness as they cool – though will still taste nice) and finish with the cashew dressing.