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grilled courgettes with chickpeas & marjoram

snacks and sides | serves 4
1 Drain the chickpeas and place in a saucepan. Cover with cold water and bring to the boil over a high heat for about 45 minutes or until tender. Drain and set aside to cool.
2 Preheat a heavy frying pan or griddle pan over a high heat. Brush the courgettes with olive oil and char-grill for 1–2 minutes each side, until tender.
3 Arrange the courgettes on a serving plate, scatter over the chickpeas, goat’s cheese and marjoram. Season to taste, drizzle with the remaining olive oil and serve immediately, with lemon wedges for squeezing over.


Recipe by Rodney Dunn, Photography by William Meppem
• from Jamie Magazine issue 4