|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|
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.