Asparagus, brown rice and courgette mujadara with white bean hummus

Bring a medium pot of water to boil with a pinch of salt. Cook the brown rice for 20 to 25 minutes, or until tender.

Preheat oven to 200 degrees Celsius.

Peel and thinly slice the onion.

Grate the courgette.

Remove the mint leaves from the stalk and thinly slice.

In a large (ideally heavy-bottomed) frypan, cook the onion on medium heat with a pinch of salt and a splash of oil for 5 to 8 minutes, stirring regularly until dark brown.

Add the grated courgette and continue to cook, stirring for another 5 minutes, until the courgette is caramelised with specks of black.

Open and strain the beans.

Roughly chop the garlic.

In a blender combine the tahini, lemon juice, garlic, water and a pinch of salt. Blend until smooth. Add the beans, blend, then add more water, if needed, until very smooth.

Taste and add more salt, as required.

Once the rice is cooked, strain and mix with the onion and courgette. Taste and adjust the seasoning, if necessary. Keep warm.

Trim the bottom 2 to 3 cm off the asparagus, anything woody should come off.

Toss with a little oil, a pinch of salt and a cook crack of pepper. Lay on a baking tray and roast for about 5 minutes, until just cooked.

To serve, spread white bean hummus on the bottom of a plate.

Top with rice and asparagus.

Sprinkle over with mint and sumac sunflower seeds.