This is a recipe with a series of stages but are all quite straightforward and can be made in advance. Ideal for a summer vegan BBQ side dish or as part of a summer buffet. It is also suitable as part of a grazing platter.

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Method

• Marinate the tofu: combine the dressing ingredients in a large bowl. Cut the tofu into large cubes. Add to the bowl and mix to coat. Marinate at least 30 minutes – ideally a few hours.
• look the tofu: heat the oil in a large frying pan or wok. Fry for a few minutes each side until brown and crisp. Set aside.
• For the flatbread, place the flour, salt and cumin seeds in a large bowl. Make a well in the centre and pour in the oil and 150ml warm water.
• Mix well. Turn out onto a floured work surface and knead for a few minutes until smooth. Leave to rest for 15 minutes. Divide the dough into 4.
• Roll each out on a lightly floured work surface to the thickness of a pound coin.
• To cook: heat a griddle pan until really hot and cook on both sides until puffed and brown or cook on a hot grill or BBQ.
• For the hummus: add the butter beans into the blender with the garlic, lemon juice, tahini and olive oil. Blitz until smooth and creamy (approx 2 mins) add 2- 3 tablespoons water to loosen. Season to taste and blitz again.
• Serve the hummus topped with whole butter beans, tofu, pumpkin seeds, chilli flakes and parsley and the warm flat bread on the side.
  
  First published August 2021