Recipe: charred courgette and chickpea salad

This recipe is a great dish for summer, says Amelia Christie-Miller, founder of Bold Bean Co. You could serve it as a side at a barbecue, but it is tasty and hearty enough to hold its own as a lunch. Feeds 2 to 3 people.

Ingredients

• 700g jar chickpeas or 2 x 400g cans chickpeas, drained
• 4 tbsp olive oil
• 2 tbsp sumac
• 3 courgettes, quartered lengthways, then chopped into thirds
• 2 baby gem lettuces
• large bunch of mint, leaves picked
• 1 tsp dried chilli flakes (optional)
• salt and black pepper

For the lemony yoghurt dressing:

• juice of 1 lemon
• 3 tbsp Greek, natural or plant-based yoghurt
• 1 garlic clove, crushed
• 1 tbsp olive oil

Method

• Preheat the oven to 200°C/400°F/gas mark 5.
• Rinse the chickpeas, then tumble into a roasting tray and pat dry. Drizzle with 2 tbsp of olive oil, then sprinkle over the sumac. Season and toss well. Roast for 25-30 mins until golden.
• Brush the courgettes with the remaining 2 tbsp of olive oil and season. Heat a griddle pan over a high heat and add the courgettes. Griddle for around 2 mins on each side until they have deep char marks.
• While the courgettes are cooking, mix all the dressing ingredients in a bowl and season to taste.
• To assemble, toss the courgettes, chickpeas and lettuce leaves together in a salad bowl, then drizzle over the yogurt dressing and sprinkle with fresh mint leaves. Add chilli flakes if desired for some heat, and serve.

Taken from “Bold Beans: Recipes to Get Your Pulse Racing” by Amelia Christie-Miller, published by Kyle Books at £22. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit theweekbookshop.co.uk.

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