• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice onion (see ingredients). • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Set aside. • Meanwhile, heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Set aside.

• Drain sweetcorn. Finely chop cucumber. Roughly chop baby leaves. Drain and rinse chickpeas. • Return frying pan to high heat. Cook corn until browned, 4-5 minutes. Transfer to a medium bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chickpeas, tossing occasionally, until golden, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste and the remaining garlic, and cook until fragrant, 1-2 minutes. • Add the brown sugar and water (for the sauce), then simmer until thickened, 1-2 minutes. • Lightly mash chickpeas with fork or potato masher until some of them have broken up and the sauce has thickened. Season to taste.

• Drain pickled onion. • Add pickled onion to the bowl of charred corn, along with cucumber and a drizzle of olive oil. Season to taste and toss to combine.

• Stir baby leaves through garlic rice. • Divide rice between bowls. Top with Mexican smashed chickpeas, pickled onion salsa and plant-based mayo. • Sprinkle over toasted pumpkin seeds and tear over coriander to serve. Enjoy!