Instructions: If youre using dried soaked chickpeas start the cooking well ahead of time once cooked its not a problem to reheat them. Put the drained chickpeas two halves of onion and four garlic cloves in a pan and fill with water so that the peas are well submerged.

Do not salt at this point.

Squeeze the lemon saving the juice and toss the spent halves into the pot.

Bring to a simmer and gently bubble for a good 1 1/2 hours.

Top up with water as necessary but allow the water to reduce to the same level as the chickpeas towards the end of cooking.

Add salt during the last 10 minutes.

Once cooked fish out the spent onion (and discard it) and add the lemon juice and a good splash of olive oil then leave to one side without draining.

If youre using canned chickpeas dont cook them: simply rinse and drain add the lemon juice and a generous bit of olive oil.

Next chop up the remaining onion and garlic and gently fiy in a tablespoon or two of olive oil so that it sweats without browning.

Then add the aubergine chilli cumin and oregano splash with more oil plus some salt and a few mists of black pepper and gently fiy until the aubergine begins to colour and soften.

Mix the lot with the chickpeas and reheat when ready to dish up.

To cook the salmon slice the fillets across to make four squares then cut each square into two triangles.

Next rub both sides of the fillets with salt and black pepper and brush liberally with olive oil.

Heat a heavy frying pan (preferably nonstick) until smoking hot.

Lay the salmon in the pan skinside down. and sear without moving for 3 minutes.

Turn it over (it should look blackened) and cook for a further 2 minutes.

The salmon should be rare in the middle. If you dont like it this way cook for 2 minutes longer.

To serve mix the flat parsley and torn treviso radicchio or rocket leaves with the chickpea mixture taste a spoonful and add more salt if necessary then pile into shallow bowls or onto plates.

Top with the salmon scatter with chives if using. and serve with lemon wedges.

Serve this warm or at summer room temperature. If you cant be bothered with soaking chickpeas you can leave out the cooking bit and cheat with a can instead but the result will be more of a salad. Use wild salmon if you can find it (although at $20 per kg its not cheap).

Serves 4

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