Cut broccoli into small florets, peel the stalk and cut into thin slices.
Peel the cucumber, wash the tomatoes and dice both finely.
Wash and chop the parsley.
Cut 2 thin wedges from the lemon, squeeze out 2 tablespoons of lemon juice.
Puree the yoghurt, tahini and chickpeas finely, season with salt and chili flakes.
Chop roughly the cashew nuts and roast them in a pan without fat until light brown.
Heat 1 tablespoon of oil in a pan, fry the broccoli and broccoli stalk over a medium heat for 3–4 minutes until al dente, season with salt, pepper and lemon juice.
Mix the cucumber, tomatoes and parsley, season with salt and chili flakes.
Divide the broccoli and cucumber-tomato mixture into two bowls.
Drizzle with chickpea yogurt and 1 tablespoon of oil.
Sprinkle with cashew nuts and chili flakes and serve with lemon wedges.
