Preheat the oven to 220 degrees celsius.

Put the vinegar, honey and a pinch of salt in a small saucepan over a medium heat. Once simmering, immediately pour into a small bowl with the sliced chillies. Set aside to pickle.

In a large bowl toss the chickpeas with 1½ tbsp olive oil and a pinch of salt until very well coated. Transfer to your largest baking tray and roast for 10 minutes.

Meanwhile, make the green tahini sauce. Put the tahini and a handful of the parsley leaves (the rest are for serving). Blitz until smooth then add the juice of half the lemon. Blitz again. With the motor running, add up to 4 tbsp water until the mixture reaches the consistency of double cream.

Once the chickpeas have had 10 minutes in the oven, toss the purple sprouting broccoli with the remaining 1½ tbsp olive oil and a pinch of salt until very well coated then add this to the chickpeas. Roast for a further 8 minutes until both the chickpeas and broccoli are crispy.

To serve, spoon the green tahini onto a large plate or serving platter and top with the chickpeas + purple sprouting broccoli. Top with the pickled chillies, a few splashes of the pickling liquor + reserved parsley leaves. Cut the remaining lemon half into wedges to serve.