Serve 4-6 people
200g courgettes (Te Mahanga Orchard) sliced into 2.5cm pieces
1x 400gm tin chickpeas
200gm feta cheese (Whitestone Cheese, fuchsia (rich))
Large handful chopped fresh mint
1 tsp chilli flakes (optional)
Olive oil or lemon infused olive oil for roasting (Dunford Grove)
Extra virgin olive oil for the dressing.
Place courgettes in a roasting tray and drizzle with olive oil, salt and black pepper.
Roast in preheated oven 200 degrees celsius for 15 mins or until cooked and turning brown on edges.
Place cooked courgettes, crumbled feta, chick peas in a bowl and drizzle with mint and the special extra virgin olive oil.