Whip up this recipe for a Lemony Courgette (zucchini) and Chickpea Salad for a delicious meatfree meal
200g (or about 4 medium) courgettes, (zucchini)
½ Tbsp olive oil
1 tin chickpeas (in water)
1 tsp lemon zest
1 Tbsp 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)
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 provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.