Preheat the oven to 220°C. Place the Broccolini® and mushrooms into a lightly greased roasting pan. Spoon over 1 tablespoon of the oil and sprinkle with 1 tablespoon of dukkha. Season with salt and pepper. Toss gently to coat. Roast for 12 minutes or until lightly charred.
Meanwhile, place the garlic, chickpeas, orange rind, orange juice and remaining oil in a small food processor. Pulse until the chickpeas are smashed, and the mixture is chunky. Spoon into a bowl until you are ready to serve. Wash and dry the processor.
Place all the dressing ingredients in the food processor, process until smooth. Check the consistency and add more warm water if needed.
Spoon the chickpea mixture over the base of a platter or serving board. Top with the roasted Broccolini® and mushrooms, followed by the baby spinach leaves. Sprinkle over the remaining dukkha and serve with the tahini dressing.
TipTo make hazelnut dukkha; combine 1/2 tsp ground turmeric, 1 tsp chilli flakes, 1 tbs toasted sesame seeds, 1 tbs ground coriander, 1 tbs ground cumin and 1 tsp sea salt flakes in a jar. Stir in 1/2 cup chopped roasted hazelnuts and ¼ cup chopped roasted salted peanuts, mix well.