June 17, 2024

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Singularly remarkable health

Baked zucchini chickpea tomato and spiced nuts – The Brown Paper Bag


Baked zucchini chickpea tomato and spiced nuts

Had some imperfect zucchini from our order last week and felt inspired to whip up something yum for lunch today – this was it! Stoked on the result. Love seeing all these veggies and flavours in one dish. I added a few felafel as well when I ate it, think it would be deeeeeelicious with pita / flat bread.

Serves 2 as a main or 4 as a shared plate
2 large zucchini (approx 400-500g), sliced into quarters
1 teaspoon extra virgin olive oil
1 teaspoon ground cumin
2 truss tomatoes, diced
1x 400g tin BPA free chickpeas or 1.5 cups cooked chickpeas
2 tbsp finely chopped red onion
3 tbsp freshly chopped dill – but use any of your favourite herb from parsley / coriander / mint etc (I know dil is SO controversial!)
1 tbsp lemon juice, plus extra wedge to serve
1/3 cup spiced nuts and seeds (you can find a recipe on the blog) alternatively walnuts or pistachios be tasty
sea salt and black pepper
1/2 cup greek yoghurt
2tbsp tahini
1 tbsp extra virgin olive oil
Big squeeze lemon juice
Heat oven to 180C, line a baking tray with greaseproof paper. Spread zucchini over tray, drizzle with olive oil, sprinkle with cumin, toss to coat and bake for 30 minutes. Whilst zucchini s cooking whisk together ingredients for dressing in a small bowl and set aside. Then in a mixing bowl combine chopped tomatoes, chickpeas, red onion, lemon juice and give a big squeeze lemon juice. Season with salt and pepper. Once zucchini is cooked and ready, layer half onto a serving plate, drizzle with half the dressing, chickpea salad, fresh chopped herbs and spiced nuts and seeds and repeat. Or get creative and present it as you wish!


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