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chickpea & parmesan salad shaved zucchini

chickpea & parmesan
salad
serves 1
The tricky thing with this salad is that a whole tin of chickpeas can be quite a big eat. If you’re not super hungry feel free to ditch some of the chickpeas. If you don’t have any leaves, the salad is lovely without them.
1 bag pre washed salad leaves
1 can chickpeas (400g /14oz), drained
1 lemon
1 small handful shredded parmesan cheese
Places leaves in a large bowl. Add the chickpeas. Drizzle with a little lemon juice and toss. Taste and add more lemon if you think it needs it. Season. Sprinkle over cheese
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shaved zucchini (courgette) &
mint salad

serves 4
I’ve been a big fan of shaved salads for a while now. This is an adaptation of a recipe I published earlier. It works really well as a side dish for fish but also makes a lovely accompaniment to barbequed meat, especially lamb.
4 medium zucchini
2 tablespoon lemon juice
1/2 bunch mint, leaves picked and torn
1/2 thin skinned lemon, scrubbed and finely sliced into rounds,
optional
Thinly shave the zucchini lengthwise using a v-slicer, mandoline, vegetable peeler or sharp knife. Combine lemon juice and 5 tablespoons extra virgin olive oil in a bowl
and season well. Add zucchini and toss through. Allow to stand for a few minutes to absorb the dressing. Take lemon slices and cut into tiny wedge shaped segments leaving the skin on. Toss mint and lemon through zucchini and serve on a platter.


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