Morning and Happy Good Friday! I hope lots of you are enjoying a day off and are looking forward to a weekend full of chocolate!! I definitely am! Tomorrow I’ve got an exciting blogger event in London and then Sunday I’m going to be eating chocolate all day long and having a lush roast dinner and a chocolate crumble with my family! Can’t wait!!
So today I’m sharing a super delicious, simple and flavoursome salad! As the hot weather keeps hitting us, I thought it was time I got a few summery recipes up on the blog for you to turn too on them sunny days!
Ingredients – serves two
1 tbsp coconut oil
1 large courgette, thinly sliced
1 medium aubergine, thinly sliced
salt and pepper
3 tbsp dukkah – see below
1 can chickpeas, drained and rinsed
4 tbsp olive oil
1 lemon, juiced
10g parlsey, chopped
1 garlic clove, grated
80g felstone/feta, cubed
a handful of savoury granola blend RollaGranola – Neanderthal
1 tsp ground cardamom
1 tbsp ground coriander
1 tbsp ground cumin
0.5 tsp ground pepper
0.5 tsp salt
55g sesame seeds
110g finely chopped tigernuts
Toast the spices and salt in a pan until fragrant, add the seeds and nuts and stir to combine and toast.
Pour into a jar and leave to cool.
Keeps sealed in a jar for 1 month.
Melt the oil in a frying pan.
Add the sliced courgette, aubergine and a pinch of salt and pepper.
Fry until golden and then turn down the heat, add the dukkah and fry until soft.
Pour the soft fried vegetables into a large bowl with the chickpeas, oil, lemon, parlsey and garlic.
Divide the salad between two bowls.
Top with a handful of savoury granola each.