Smashed Chermoula Chickpea Spuds

• Meanwhile, finely chop garlic. • Roughly chop tomato. • Thinly slice spring onion. • Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil and half the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season with salt and pepper to taste.

• When potatoes have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chickpeas, Nan's special seasoning, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes. • Stir in the water, brown sugar and butter, until slightly reduced, 1-2 minutes. Lightly crush chickpeas with a fork. Season to taste.

• Meanwhile, in a large bowl, combine golden goddess dressing, mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.