Looking for something light yet filling to refuel after your weekend morning workout? You’ve come to the right place. Meet socca, a delicious and simple chickpea flour pancake hailing from the south of France. Chickpea flour is naturally gluten-free and packed with plant-based protein and fibre. It’s also naturally sticky, so negates the need for eggs – perfect for vegans!

Yoghurt in the labneh adds an extra punch of protein (replace with a dairy-free version if you’re plant-based, though the end result may have a different texture), while the antioxidant glutathione in asparagus helps fight post-gym inflammation. Folate in asparagus helps aid muscle repair, alongside high levels of antioxidants such as vitamins A and E.

Don’t forget to make your labneh a day or two in advance!

Socca with charred asparagus and labneh is the perfect protein-packed brunch