For the cashew cream, prepare cashew milk. Soak the cashew nuts in some water (enough to cover) for 4 hours. Then blend with 500g water for two 30 second intervals. Mixture should be smooth and frothy. Pour into a jug or container and store in the fridge. 

Prepare the pickled cauliflower. Place all ingredients except the cauliflower in a small glass bowl or mug in the microwave. Microwave for 30 seconds to a minute until most of the solids are dissolved, then stir with a spoon to finish. 

Finely slice the cauliflower on a mandolin, then submerge in the pickling liquid. Stand at room temperature for 30 minutes to 1 hour until the cauliflower is pink and the bitter raw taste is gone. Then strain with a sieve, being careful not to break the slices and store in the fridge.

For the roasted chickpeas, preheat the oven to 180C. 

Dry the tinned chickpeas on a tea towel as best as possible. Add them to a bowl with all the other ingredients. Mix chickpeas until coated, adding more salt and za’atar to taste.

Spread evenly on a baking tray lined with baking paper. Bake the chickpeas for 40 minutes, then mix them around. Then bake in 8-10 minute intervals, checking and mixing in between until crunchy.

Allow the chickpeas to cool on the tray for at least 20 minutes before lightly crushing in a mortar and pestle.

When you are ready to serve,
make the cashew cream. Cook the cashew milk over a medium heat, stirring frequently with a spatula until thickened and bubbling. Once it just starts to bubble, tip the cream into a bowl, add lime juice and salt to taste. Mixture should be tangy and salty. 

Put cling film over the cashew cream so it touches the surface. Place the bowl in a larger bowl or saucepan and fill halfway with boiling water to keep the cream warm for splating.

Make the grilled broccolini. Spread the broccolini out on a large plate, drizzle with olive oil and sprinkle with salt. Rub the broccolini around on the plate until mostly coated.

Meanwhile, heat a cast iron griddle on high heat. Once hot, add the broccolini. Cook until charred spots appear on the undersides. Then flip until the other side looks the same and the broccolini has turned a brighter green colour.

To serve, put 1½ large spoons of cashew cream on the centre of each plate. Follow with 3 broccolini stems. Then, sprinkle with a few pinches of the roasted chickpeas and dust za’atar spice in a line across the plate. Garnish with a few fronds pickled cauliflower, nasturtium flower petals and a drizzle of avocado oil.