A summery salad of Griddled courgette with tomato, basil & chickpeas

tastes like it’s straight out of the Med…

Prep | 5 mins

Cook | 5 mins

Serves | 4

Mindfulness Factors | easy – 5 ingredients or packets | healthy – part of your ‘5 a day’ | plant-based | vegan | 10 minute meal

INGREDIENTS

⁃ Half a 190g jar of Sun Dried Tomato Antipasti

⁃ Pack of 2 courgettes, cut into ribbons with a potato peeler

⁃ A punnet (around 300g) of cherry tomatoes, cut in half

⁃ A small bunch of basil, leaves only

⁃ 400g tin of chickpeas

METHOD

Toss the courgette in 1tbsp of the antipasti oil then set under a hot grill for 5 mins, or until tender with some char. While it cooks, zap the chickpeas in the microwave (around 3 mins) then drain and add to a large salad bowl. Now make the dressing: whizz the basil with 2tbsp of the antipasti oil in your food processor and set aside. When the courgette’s ready add to the salad bowl with the tomatoes and antipasti and gently stir to combine then drizzle over with the dressing. Serve with big hunks of crusty bread, vegan cold cuts and chease. I hope you enjoy and let me know if you make it x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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