Ingredients
- Serve 4-6 people
- 200g courgettes (Te Mahanga Orchard) sliced into 2.5cm pieces
- 1x 400gm tin chickpeas
- 200gm feta cheese (Whitestone Cheese, fuchsia (rich))
- Large handful chopped fresh mint
- 1 tsp chilli flakes (optional)
- Olive oil or lemon infused olive oil for roasting (Dunford Grove)
COURGETTE, FETA AND CHICKPEA SALAD
Method
- Extra virgin olive oil for the dressing
- Place courgettes in a roasting tray and drizzle with olive oil, salt and black pepper
- Roast in preheated oven 200 degrees celsius for 15 mins or until cooked and turning brown on edges
- Place cooked courgettes, crumbled feta, chick peas in a bowl and drizzle with mint and the special extra virgin olive oil
