Lemony roast courgette and chickpea salad

Recipe from: 09 January 2015
recipes, vegetarian, salad

Ingredients 10
Servings 2
Time 00:10

Ingredients

  • 200
    g
    (or about 4 medium) courgettes, (zucchini)
  • 1/2
    Tbs
    olive oil
  • 1
    tin chickpeas (in water)
  • 1
    tsp
    lemon zest
  • 1
    Tbs
    lemon juice
  • 1
    tsp
    chopped fresh mint
  • 1
    tsp
    chopped fresh parsley
  • 1
    tsp
    chopped fresh chilli (optional)
  • salt and freshly ground black pepper
  • feta or goats cheese, roughly crumbled (optional)
 

Method

00:15
 
Pre-heat your oven to the grill setting. Top and tail the courgettes and then slice into ½ cm slices on the diagonal. Drizzle over the olive oil, season with salt and pepper and then toss gently to make sure they are all well coated.

Grill the courgettes for 15 minutes or until just slightly charred and cooked through, turning half way.

Place the cooked courgettes in a serving bowl, and add in the chickpeas, lemon zest and juice, herbs, chilli, cheese if you are using and an extra drizzle of olive oil. Mix together gently, check for seasoning and serve as soon as possible.
   
Recipe reprinted with permission of Sarah Graham. To see more recipes, please click here.
 

Read more on: vegetarian  |  salad  |  recipes
 

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