2 medium courgettes, sliced or mandolined lengthways
1 bunch of mint, leaves only
1 baby gem lettuce, some salad leaves or rocket
1 tsp chilli flakes
Directions
For the chickpeas, drain a jar of Queen Chickpeas and pat dry. Smother in olive oil and sumac, roast in the oven at a high heat for 15 minutes or until crisping up and golden.
Brush the courgettes with olive oil, some salt and in batches, fry in a grill pan until cooked and nicely browned
While you're cooking the courgettes, make the dressing, blitz or whisk all ingredients together.
Layer the whole salad together with fresh mint leaves and chilli flakes if desired.
Tiggy, aka @tiggys.kitchen is one of our founder, Amelia's, OLDEST friends. They grew up next door to one another + both became pretty obsessed with food!
Tiggy cooks up veg-centric food + buys locally where possible. Give her a follow to keep up to date with nutritious, DELICIOUS + seasonal recipes.
