Griddled courgette carpaccio with chickpea salsa
Prep Time
15 mins
Cook Time
15 mins
Course: Salad
Servings: 4
Author: Anjum Anand
  • 5 courgette large ones, you can use a mix of green and yellow
  • fresh coriander
  • salt to taste
  • Pistachio dressing
  • 2 teaspoons white wine vinegar
  • 1 clove garlic small one, peeled
  • 15 pieces pistachio nuts skinned if possible
  • 2,5 tablespoons extra virgin olive oil
  • 1/4 teaspoon black pepper
  • good pinchsugar
  • 2 teaspoons water
  • Chickpea salsa
  • 300 g chickpeas 1 can, well rinsed and drained
  • 100 g feta
  • 1/2 red onion finely chopped
  • 1 large handful fresh coriander leaves and roots
  • 1 teaspoon lemon juice
  • 3/4 teaspoons cumin powder
  • 2 teaspoons cumin seeds dry-roasted and powdered
  • 1 to mato medium large, finely chopped
  • 2 tablespoons extra virgin olive oil
  1. Heat the griddle pan until quite hot. Slice the courgettes on the diagonal into thin slices, no more than 1/2cm thick. Place on the griddle in a single layer and cook, undisturbed for 2-3 minutes or until the base has well-charred lines. Turn over and repeat on the other side. Repeat with the remaining courgettes.
  2. As you stand over the griddle, prepare and stir together all the ingredients for the salsa. Taste, add salt to taste and set aside.
  3. Blend together all the ingredients for the dressing until smooth, I use a good stick blender but a good pestle and mortar will also work. Adjust seasoning and keep aside.
  4. To assemble, place the courgettes on plates, slightly overlapping at the edges. You can do this in lines or in a circular fashion. Drizzle over the dressing to mirror the pattern. Mound the salsa onto the middle of the plate or scatter across, as you prefer and serve.