- yellow courgette, medium (around 100g)
- red pepper, medium
- coconut oil, tsp
- red wine vinegar, tbsp
- cumin seeds, tsp
- cooked chickpeas, 300g (150g dried weight)
- garlic, 2 cloves
- preserved lemon, 30g
- 1/2 inch slice of lemon, skin cut off
- honey, tsp
- extra virgin olive oil, 2 tbsp
- chopped dates, handful
- chopped mint leaves, small handful
Preheat an oven to 180 degrees. Cut the courgette into half inch semi circles and the red pepper into smallish bite size chunks. Place in a roasting tin and toss in the coconut oil and vinegar. Sprinkle over the cumin seeds and bake for 30-35 minutes.
Whilst the vegetables are in the oven prepare the dressing. Finely chop the preserved lemon and set to one side. Smash the garlic into a rough paste in a pestle and mortar then add the half of the slice of lemon (as pictured) and grind some more. Pick out any obvious bits of pith. Add the preserved lemon, honey and oil and mix well. Set to one side.
When the vegetables have cooled, mix with the chickpeas and toss in the dressing. Mix well to coat all the chickpeas. Finally sprinkle in the dates and mint.
Enjoy as a side salad or as a meal served on a flatbread. If the salad is a little dry add more oil - the desired texture should be juicy.