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For the crispy smashed potatoes:

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About 250/300g new potatoes

Olive oil

Salt

Black pepper

For the tofu feta:

280g extra firm tofu

1. tbsp extra virgin olive oil

   4 tbsp nooch

   Juice of one lemon

   ½ tbsp oregano

   1 tsp garlic granules

   ½ tsp salt, more to taste

   Black pepper

   For the saucy green chickpeas:

   5 spring onions, white parts finely chopped, green parts finely chopped and saved for garnish

   ½ a fresh red chilli, finely chopped

   3 cloves garlic, minced

   480g chickpeas, from 2 x 400g cans, most of the canning liquid drained off (pour it out the top of the can)

   150g kale, stems removed, leaves blanched

2. tbsp sweet white miso paste

   1 tbsp lemon juice

   Splash of water (for blending)

   To serve:

   Toasted seeds (optional)

   More fresh red chilli (optional)

   Pickled pink onions (optional)

   Black pepper

   Black sesame seeds

3. Fill a medium saucepan with water and dump your new potatoes into it. Bring the water to a boil, then set your timer for 6 mins. Once 6 mins is up, test with a sharp knife to see if they're tender (the knife should go through the potato easily). If it doesn't, leave them for another minute or so. Drain and leave to cool. Preheat your oven to 190c fan.

4. Squeeze the extra firm tofu in a kitchen towel to drain off any excess water, then in a medium mixing bowl, crumble it into small chunks. Add the oil, lemon, nooch, garlic, oregano, salt and pepper. Mix, taste and season to your liking.

5. On a large baking tray, squish down the boiled new potatoes with the bottom of a heavy glass. Add olive oil, salt and pepper, then roast for 20-25 mins, or until crispy.

6. Blanch the kale then add to a bullet blender with the miso paste, lemon and a splash of water. Blend until super smooth, adding more water if you need to.

7. In a sauté pan, sweat down onion, chilli and garlic for 5 mins. Add the chickpeas and a little of their canning liquid, then mix in the kale sauce.

Assemble and enjoy!