A really lovely way to enjoyed courgettes, with a zippy shallot and lemon dressing and honeyed halloumi.
Ingredients
Makes 2-3 portions
400g chickpeas, rinsed and drained
2 medium courgettes, halved lengthways then cut into unevenly shaped chunks
1 block halloumi, sliced around 0.5cm
Half a shallot, finely diced
Half a clove of garlic, finely grated
Pinch chilli flakes
1 lemon
A good handful washed parsley leaves
Salt and pepper
Olive oil
Recipe
- Place a large frying pan over a medium heat with a little oil. Add the courgettes and stir from time to time until golden and tender. Season to taste
- Wipe the pan clean and place back over the heat with a little oil. Add the halloumi slices, colour on both sides, then add a drizzle of honey to the pan, heat for another minute or so then remove from the heat. Allow the halloumi to cool slightly then roughly chop or tear the pieces down a little
- In a large bowl mix together the shallot, garlic, chilli and lemon. Slowly stream in 1 tbsp olive oil
- Stir the chickpeas, parsley and halloumi. Season to taste
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