5courgettelarge ones, you can use a mix of green and yellow
2teaspoonswhite wine vinegar
1clovegarlicsmall one, peeled
15piecespistachio nutsskinned if possible
2,5tablespoonsextra virgin olive oil
300gchickpeas1 can, well rinsed and drained
1/2red onionfinely chopped
1large handful fresh corianderleaves and roots
2teaspoonscumin seedsdry-roasted and powdered
1 tomatomedium large, finely chopped
2tablespoonsextra virgin olive oil
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.
As you stand over the griddle, prepare and stir together all the ingredients for the salsa. Taste, add salt to taste and set aside.
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.
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.