120 g dried chickpeas
3-4 tablespoons extra virgin olive oil
50 g goat\'s cheese
a few sprigs of fresh marjoram
Soak the chickpeas in cold water overnight.
Drain the chickpeas and place in a saucepan. Cover with cold water and bring to the boil over a high heat for about 45 minutes or until tender. Drain and set aside to cool.
Thinly slice the courgettes lengthways. Heat a heavy frying pan or griddle pan over a high heat. Brush the courgettes with oil and chargrill for 1 to 2 minutes each side, until tender.
Arrange the courgettes on a serving plate, scatter over the chickpeas, crumble over the goat’s cheese and pick over the marjoram.
Season to taste, drizzle with the remaining oil and serve immediately, with lemon wedges for squeezing over.
September 1, 2016
Lighter New Year
Nutrition Facts per serving
*Data of an adult's reference intake
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