Lemony roast courgette and chickpea salad

Sarah Graham
2 servings Prep: 10 mins, Cooking: 15 mins

By Food24 January 09 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

200 g courgettes
1/2 Tbs fresh chillies — 573
1 chickpeas — tinned
1 tsp lemon — zest only
1 Tbs lemon juice
1 tsp fresh mint — chopped
1 tsp fresh parsley — chopped
1 tsp fresh chillies — chopped
sea salt and freshly ground black pepper
feta cheese — or goat's milk cheese, crumbled
Tap for ingredients
Tap for ingredients

Method:

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.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.