25 mins
Not Too Tricky
serves 2
About the recipe
A deliciously filling summer salad that heroes seasonal veg and store-cupboard staples. It’s easy to prep ahead, and will sit happily in the fridge for a day or two.
Ingredients
150g dried farfalle pasta, or a similar-sized shape of your choice
2 courgettes
olive oil
1 bunch of spring onions
½ a fresh red chilli
½ a bunch of fresh mint or basil (15g)
1 lemon
1 x 400g tin of chickpeas
50g feta cheese
Method
- Cook the pasta in a large pan of salted water according to packet instructions. Drain, and leave to cool.
- Place a large griddle pan on a high heat. Thinly slice the courgettes lengthways, rub with a little olive oil, and chargrill for 1 to 2 minutes on each side, or until tender (you may need to do this in batches). These will keep perfectly if covered in the fridge overnight.
- Wash, trim and finely slice the spring onions and chilli (deseed, if you like), then place on a serving platter. Roughly chop the herb leaves and add to the mix, keeping any small, pretty leaves aside for later.
- Halve the lemon and squeeze over the juice along with 1 tablespoon of olive oil. Drain and scatter over the chickpeas, the grilled courgette and the cooled pasta. Season to perfection, and toss everything together.
- Crumble over the feta cheese, sprinkle over the reserved herb leaves, and serve.
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