Grilled zucchini, chickpea and tahini salad. If there was ever a winter salad you want to try, this is it!
Let's Cook → Video
Prep: 10 mins | Cook time: 10 mins | Serves: 2
What you will need:
- 2 Zucchinis, sliced 1cm thick
- 1 Can chickpeas, drained
- 1 Tbsp Tahini
- 1 Tbsp yoghurt
- 1 Garlic clove, minced
- A squeeze of lemon
- A handful of sun-dried tomatoes, roughly chopped
- A handful of mint, chopped
- EVOO
- Salt and Pepper
Method
- Preheat your oven to 180°C and line a baking tray with baking paper
- Toss the chickpeas with some EVOO and a sprinkle of salt and pepper and then transfer to the baking tray and bake until golden and crispy
- Toss the zucchinis with a drizzle of EVOO and then grill over high heat until charred on both sides
- In a small bowl, combine the yogurt, tahini, garlic, lemon juice and salt and pepper
- Add all the ingredients to your serving bowl, topping it with the sun-dried tomatoes and mint.
- Drizzle some EVOO over the top with a sprinkle salt and pepper
- Serve and enjoy!
I borrowed this recipe from @boroughchef and it did not disappoint!
