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)
- Heat the oven to 190C/fan 170C/gas 5.
- 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.
- 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.
- Top with the parsley if you have any. Serve and enjoy!