First Blend the chickpea flour with 450ml of cold water. Set aside for at least 15 minutes for the flour to absorb the water.

Preheat the oven to 200C. Slice the stem off of the broccoli and peel away the thick outer layer with a peeler. Use the peeler to slice the stem lengthways into ribbons. Then slice a handful of florets. Place on a baking tray with a drizzle of olive oil, salt and pepper and roast for 10-12 mins until starting to brown.

Thinly slice the jarred artichokes and sun dried tomatoes.

To make the pesto, add the basil, chopped pistachio, nutritional yeast and 60ml of olive oil to a small food processor. Place into a bowl with a squeeze of lemon and season to taste with salt.

When the farinata mix has rested, add 2 Tbsp of zaatar, 60g of olive oil and 1tbsp of salt and mix it well.

Heat an oven proof saucepan over high heat and 4 tbsp of olive oil. Separate into two portions, in two bowls or pouring jugs. When the oil is hot (test by dropping a little of the chickpea mix - its ready when it sizzles up quickly), Pour half of the mix into the pan very quickly and give it a swish to get it even all around. Leave to cook for 3-4 mins and when the farinata starts to come away from the sides and the top has started to set, put it into the oven and broil for 10 mins, until it starts to crisp up at the sides. Repeat with the remaining half.

When it's finished cooking, carefully place the farinata onto a plate and spread a thin layer of pesto over it. Layer over the broccoli florets and ribbons, sun dried tomatoes, capers and dot over a little more pesto.