Thu, May 24 2012
grilled courgettes with chickpeas & marjoram
Ingredients
• 120g dried chickpeas, soaked in cold water overnight
• 3 courgettes, thinly sliced lengthways
• 3–4 tbsp extra-virgin olive oil
• 50g goat’s cheese, crumbled
• 1 tbsp marjoram leaves
• lemon wedges, to serve
Votes
0
Rating
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.
Images (1)
Reviews (0)
Be the first to review this listing!