In the kitchen with Green Dinner Table's chef Tom Riley.

Making exceptional use of summer’s bounty, the key to Tom’s mujadara is to heavily caramelise the onions and zucchini to bring out the deep, rich sweet flavours that beautifully pair with the creamy hummus and fresh, clean asparagus. Serves 2 – 3.

SHOPPING LIST

1 cup brown rice

4 zucchini

1 large onion

1 tin white beans

40g tahini

2 – 3 garlic cloves

Juice of 1 lemon

¼ cup water

400g asparagus

Handful of fresh herbs (mint, coriander and parsley)

A pinch or two of sumac

MAKING IT HAPPEN

Bring a small pot of water to the boil with a pinch of salt. Cook the brown rice for 20 – 25 minutes until tender. Peel and thinly slice the onion and grate the zucchini. In a large (ideally heavy bottomed) fry pan, cook the onion on medium-high with a pinch of salt and a splash of oil for 5 – 8 minutes, stirring regularly until dark brown. Add the grated zucchini and continue to cook, stirring for another 10 minutes until the zucchini is caramelised with specks of black. Open and strain the beans and roughly chop the garlic. Combine the beans, lemon juice, garlic, water and a pinch of salt. Blend until smooth. Taste and add more salt, as required. Once the rice is cooked, strain and mix with onion and zucchini. Taste and adjust the seasoning, if necessary, and keep warm. Trim the bottom 3cm off the asparagus. Heat a large fry pan to medium with a splash of oil. Toss the asparagus in and gently stir fry for 2 minutes. Step back and add a splash of water. Cook for about 30 seconds, or until the water has evaporated, and season with salt.

To serve: Spread white bean hummus on the bottom of a plate. Top with rice and asparagus. Rip up the fresh herbs and sprinkle over dish, then create two little piles of sumac on the plate.