Roast Courgette and Chickpea Summer Salad (Serves 2)

Roast Courgette & Chickpea Summer Salad ingredients bundle   Read More

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Ingredients bundle all items will be full pack amounts


Courgette 200g, cut in thick slices diagonally 

Juice of 1 lemon

2 cloves garlic (crushed)

3 tsp rose harissa pesto

1 tin of chickpeas (rinsed and drained)

A handful of parsley (optional)



  1. Heat the oven to 190C/fan 170C/gas 5.
  2. Toss the courgettes with 1 tbsp olive oil and lots of salt and pepper, then spread out on a non-stick baking tray. Roast for 10-15 minutes or until golden and tender.
  3. Whisk the lemon juice, garlic, the remaining a tbsp of olive oil and the harissa pesto in a large bowl. Add the courgettes and any juices from the baking tray, the chickpeas, then toss everything together. 
  4. Top with the parsley if you have any. Serve and enjoy


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