Packed with vitamin C boosting blackberries, protein packed almonds and chickpeas and calcium rich feta, this griddled courgette, blackberry and feta salad is perfect for a sunny afternoon.
Griddled courgette, blackberry and feta salad
by Seasonal Berries (www.seasonalberries.co.uk)
Serves 4 | Prep 15 mins | Cook 6-9 mins | Calories 652 (per serving)
GF EF MF
Ingredients
- 500g (1lb 2oz) or 2 large courgettes, thinly and diagonally sliced
- 2 tbsp olive oil
- 400g (14oz) tinned chickpeas in water, drained
- 180g (6oz) lentil sprout mix (buy alongside the bags of salad in the supermarket)
- 150g (5½oz) blackberries, halved, or use half blackberries and half blueberries
- 40g (1½oz) unblanched almonds, roughly chopped
- 2 tbsp sunflower or pumpkin seeds
- 100g (3½oz) feta cheese
- 15g (½oz) fresh mint, finely chopped
- 25g (1oz) flat-leaf parsley, roughly chopped
For the dressing:
- 2 tbsp virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp smoked sweet (mild) paprika
- 1 tsp light muscovado sugar
- ½ tsp Dijon mustard
- salt and freshly ground black pepper
Method
- Brush the courgette slices on one side with the oil, then cook in batches on a barbecue for 2-3 minutes, until just tender and beginning to brown. Lift out of the pan, add to a large bowl and leave to cool.
- Add the chickpeas, sprouted lentils, blackberries, almonds and seeds to the courgettes. Crumble over the feta and sprinkle with the herbs.
- Add all the dressing ingredients to a jam jar, screw on the lid and shake until well mixed. Pour over the salad and gently toss together.