20 basil leaves
10 small purple-sprouting broccoli florets
1 tbsp finely chopped fresh dill
2 small figs, quartered
20g/¾oz crushed garlic
2 lemons, juice only
1 lemon, sliced into wedges
1 tbsp finely chopped flat-leaf parsley
2 tbsp pomegranate seeds
½ red onion, thinly sliced
650g/1lb 7oz cooked chickpeas (drained from a can)
150g/5½oz liquid from the chickpea can
10 good-quality black olives (no stones)
10 good-quality green olives (no stones)
500g/1lb 2oz strong plain flour, plus extra for dusting
2 tsp balsamic vinegar
salt and freshly ground black pepper
pinch ground cumin
30ml/1fl oz olive oil, plus extra for frying
100ml/5fl oz olive oil
150ml/5fl oz olive oil
10g/â…“oz table salt
10g/â…“oz instant dried yeast