Courgette, Chickpea & Mint Salad with Lemony Yogurt Dressing Recipe

Ingredients

350g jar of chickpeas
1 tsp smoked paprika
1 red onion
1 lemon
2 courgettes
A handful of mint
1 tbsp pumpkin seeds
220g sheep's milk Greek yogurt
1 garlic clove
50g sweet salad mix

Prep: 15 mins | Cook: 30 mins

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Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Drain and rinse the chickpeas. Add the chickpeas to a large roasting tin. Add 1 tsp smoked paprika. Drizzle over 1 tbsp olive oil. Season with salt and pepper. Toss well to mix. Slide the roasting tin into the oven and cook for 25 mins till the chickpeas are golden and crispy.

2. Trim, peel and finely slice the red onion. Add it to a large salad bowl. Halve the lemon and squeeze over the juice from half. Add a pinch of salt and scrunch together. Set aside to lightly pickle.

3. Thinly slice the courgettes into long ribbons, roughly ½cm thick. Use a mandoline, if you have one, or a sharp knife will also work well.

4. Heat a griddle pan on a high heat. Drizzle in 1 tbsp olive oil. Add the courgette ribbons with a pinch of salt. Fry in batches for 2-3 mins on each side till lightly charred. Add the courgettes to the salad bowl. Pick the mint leaves off their woody stalks. Roughly chop them and add them to the bowl.

5. Keep the griddle pan on the heat and add the pumpkin seeds. Dust over the remaining smoked paprika. Drizzle in ½ tbsp olive oil. Add a pinch of salt and fry, shaking the pan often, for 2 mins till the pumpkin seeds begin to ‘pop’ and are lightly toasted. Remove from the heat and set aside.

6. Add the sheep’s milk yogurt to a small bowl. Peel and grate in the garlic clove. Squeeze in the juice from the remaining half lemon. Drizzle in 1 tbsp olive oil. Season with a pinch of salt and pepper.

7. When the chickpeas are cooked remove them from the oven. Add them to the salad bowl. Add 50g sweet salad mix and toss well. Divide the salad between 2 plates. Drizzle over the yogurt dressing. Scatter over the pumpkin seeds and serve.