Courgette, chickpea & feta salad recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Courgette chickpea & feta salad recipe By Marina Filippelli - May 22, 2022 Delicious warm as a light dinner or at room temperature when on a picnic. The beauty is that the flavours get better the longer it sits. I like to eat it with some peppery wild rocket leaves, served on the side (keeping it separate stops the leaves wilting on the way to the picnic). Laura Edwards SERVES 4 PREP 15 MINUTES COOK 25 MINUTES 5 tbsp olive oil 2 courgettes, cut into chunks Zest of 1⁄4 unwaxed lemon, sliced into thin strips 2 red onions, thinly sliced 2 garlic cloves, thinly sliced 1 red chilli, sliced into rounds 1⁄2 tsp coriander seeds 1 tsp cumin seeds 2 x 400g cans chickpeas, drained and rinsed 3 tbsp sherry vinegar 200g feta cheese, diced 1 handful coriander leaves, torn 1 handful mint leaves, torn Sea salt and freshly ground black pepper 100g wild rocket, to serve Heat 2 tbsp of the olive oil in a large frying pan over a medium-high heat. Add the courgette, season with salt and pepper and cook until it is just starting to soften and colour, about 3 minutes. Add the lemon zest and cook for 1 minute more until the aroma of the lemon comes through, then tip the contents of the pan into a large bowl. Return the pan to the heat and add the remaining 3 tbsp olive oil, the onions, garlic and chilli, giving everything a good stir. Roughly crush the coriander and cumin seeds in a mortar and pestle, then stir them into the pan. Cook for 1 minute, then add the chickpeas, season with salt and cook, stirring regularly, until the onions have softened, about 10 minutes (reduce the heat if it’s starting to catch and burn). Pour in the vinegar and cook for a further 2 minutes or so, until the liquid has evaporated. Remove from the heat and gently fold the oniony chickpea mixture into the courgettes. Season with salt and pepper to taste, then set aside to cool. Once at room temperature, gently toss the feta and herbs into the salad and transfer to the container in which you’ll be taking it to the picnic. The salad will keep well in the fridge for up to two days. Pack a bag of rocket in your cool bag to add to the salad just before serving. Buy the book Our recipes are from Foolproof Picnic by Marina Filippelli, which will be published on 9 June by Quadrille, price £12.99. To pre-order a copy for £11.04 until 6 June, go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved