One-Pan Fried Greens & Chickpeas with Gin Pickled Onions

Embrace seasonal greens and zesty flavours in this one-pan feast of plants that’s perfect for sharing al fresco. Homemade gin pickled onions add a satisfying twist to vibrant greens and chickpeas swirled with citrusy tahini. Scoop straight from the pan, adding extra pickled onions, tahini, and lime juice to your taste.

• Serves: 4
• Prep Time: 30 Mins (plus 48 hours fridge time for the pickled onions)
• Cook Time: 60 Minutes 

• 2tbsp olive oil
• 6 spring onions, finely chopped
• 2 garlic cloves, finely sliced
• 300g courgettes, finely sliced
• 100g asparagus
• 100g sugar snap peas
• 100g green beans
• 100g edamame beans
• 100g frozen Peas, defrosted
• 1 Jar queen chickpeas, drained
• 4tbsp tahini
• 1 lime, juiced
• Salt, small pinch
• Cracked black pepper
• 2tbsp sesame seeds, toasted 

• 150ml white wine vinegar
• 100ml gin
• 50ml lime juice
• 3tbsp caster sugar
• 1tbsp sea salt flakes
• 3 red onions, finely sliced
• ½ tsp coriander seeds
• 4 black peppercorns
• Dill, 1 sprig 

Flatbreads to serve. 

1. Begin with the gin pickled onions. Add the vinegar, sugar, coriander, peppercorns and salt to a small pan and heat until dissolved. Remove from the heat and add the gin, lime, and dill. Set aside.
2. Pack the onions into a sterile jar and pour over the warm pickle. Seal and allow to cool. Store in the fridge for at least 48 hours before using. These will keep for 3 months.
3. In a bowl, mix the tahini, lime juice and a pinch of salt until smooth, adding enough warm water to make a drizzle consistency. Taste, adjust the salt and lime and set aside.
4. Heat the oil in a lidded sauté pan. Add the garlic and spring onions and sauté for 2-3 minutes or until fragrant and soft. Add the courgettes, asparagus, sugar snaps and green beans and sauté for 2 minutes more.
5. Add a splash of water and cover with the lid. Allow to steam for 2-3 minutes, or until they turn bright green. Remove the lid, and add the edamame, peas, and chickpeas, with a good crack of black pepper and a pinch of sea salt flakes.
6. Stir to combine and cook until everything is heated through. Remove from the heat and stir through the tahini drizzle and toasted sesame seeds.
7. Add a few gin pickled onions and serve in the pan, allowing everyone to dive in and scoop with flatbreads, extra onions and tahini.