Name: Mediterranean salad with hummus dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 courgettes; 1 tbsp olive oil; 1 tsp dried mixed herbs; 100g chargrilled artichokes roughly chopped; ½ cucumber roughly chopped; 400g can chickpeas drained and rinsed; 300g cherry tomatoes halved; 100g pitted olives roughly chopped; 100g feta crumbled; small handful of parsley finely chopped; 2 tbsp extra virgin olive oil; 1 lemon juiced; 100g hummus

A serving of Mediterranean salad with hummus dressing

2 courgettes
1 tbsp olive oil
1 tsp dried mixed herbs
100g chargrilled artichokes
roughly chopped
½ cucumber
roughly chopped
400g can chickpeas
drained and rinsed
300g cherry tomatoes
halved
100g pitted olives
roughly chopped
100g feta
crumbled
small handful of parsley
finely chopped

For the dressing

2 tbsp extra virgin olive oil
1 lemon
juiced
100g hummus

Method

step 1
Trim the courgettes, then cut in half lengthways, so you have two long halves. Score the flesh of the courgettes in a criss-cross. Sprinkle a large pinch of salt over the cut side of the courgettes and set aside for 10 mins. Pat dry then brush with the olive oil and sprinkle over the mixed herbs on the cut side.
step 2
Heat a dry frying pan over a medium-high heat. Put the courgettes, scored-side down in the pan and cook for 8-10 mins, until deeply browned. Flip and cook for a further 5 mins until the courgettes are completely soft.
step 3
Meanwhile, combine the dressing ingredients in a wide shallow serving bowl and season to taste. Add the remaining ingredients, reserving a little of the parsley, and toss well to combine. Top with the courgettes and sprinkle over the remaining parsley to serve.