Ribboned courgette salad

This salad takes just 10 minutes to create and is full of chickpeas, courgette, sweetcorn and feta. It’s substantial enough to enjoy on its own, or serve it as a summery side

Prep:10 mins
No cook

Easy

Nutrition per serving

kcal 205
fat 10g
saturates 4g
carbs 16g
sugars 0g
fibre 5g
protein 10g
salt 0.5g

Ingredients

10g parsley, finely chopped
1 lemon, zested and juiced
1 tbsp olive oil
½ tbsp honey
2 courgettes
400g can chickpeas, drained and rinsed
½ x 198g can sweetcorn, drained
80g feta (check it’s vegetarian, if needed)
2 tsp mixed seeds
2 spring onions, finely chopped

Method

Put most of the parsley, the lemon zest and juice, olive oil and honey in a bowl and whisk together along with some seasoning to taste.
Using a vegetable peeler, peel the courgettes into ribbons, discarding the seedy centre. Tip into a large bowl with the chickpeas and sweetcorn. Pour over the dressing, toss together and leave to marinate for 5 mins. Crumble in the feta and give it a final light toss. Season with a grinding of black pepper.
Divide the salad between four plates. Scatter over the remaining parsley and sprinkle over along with the mixed seeds and spring onions.

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