I got a vege box from one of the farm delivery places – they were doing an offer – and they sent it with a load of recipes, some of which look quite good. This particular company is called Riverford and are local to Manchester, in case you’re interested. So I thought I’d give one of the recipes a go. This salad is so simple and very tasty and can be put together in about 15 minutes. It’s about 400 calories too, so it’s great for a low fat, low carb lunch to keep you going til dinner.
The salad is just lovely, summer on a plate, and even better if you can enjoy in the garden – which we did. But even if you can’t the simple zesty flavours just conjure up summer.
The original recipe uses beans – haricot or borlotti – but I didn’t have any so I used chickpeas instead. It worked very well with chickpeas and I’m sure is tasty either way.
Courgette and chickpea salad
Serves 2 (as a main)
- 2 courgettes, peeled into ribbons
- 1 tin chickpeas, drained
- 10 cherry tomatoes, halved
- 100g lettuce, cut into ribbons
- zest & juice of 1/2 lemon
- small handful of basil leaves, roughly chopped
- 1 garlic clove, roughly chopped
- 50ml olive oil
- salt & pepper
- Heat 1 tbsp of oil in a griddle pan, or head the grill and griddle the courgettes until softened and browned in spots
- Put the chickpeas, lettuce and tomatoes into a bowl together.
- Blitz the lemon juice & zest, oil, basil and garlic in a blender or mash it in a pestle and mortar into a dressing. Season to taste.
- Add the courgettes to the chickpeas and tomatoes and pour over the dressing. Toss to combine and serve immediately
- Enjoy the lovely summer flavours 🙂