Ribboned courgette salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2-4
Ingredients
- 10g parsley, finely chopped
- 1 lemon, zested and juiced
- 1 tbsp olive oil
- ½ tbsp honey
- 2 courgettes
- 400g can chickpeas, drained and rinsed
- ½ x 198g can sweetcorn, drained
- 80g feta (check it’s vegetarian, if needed)
- 2 tsp mixed seeds
- 2 spring onions, finely chopped
Method
- STEP 1
Put most of the parsley, the lemon zest and juice, olive oil and honey in a bowl and whisk together along with some seasoning to taste.
- STEP 2
Using a vegetable peeler, peel the courgettes into ribbons, discarding the seedy centre. Tip into a large bowl with the chickpeas and sweetcorn. Pour over the dressing, toss together and leave to marinate for 5 mins. Crumble in the feta and give it a final light toss. Season with a grinding of black pepper.
- STEP 3
Divide the salad between four plates. Scatter over the remaining parsley and sprinkle over along with the mixed seeds and spring onions.
