Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Serves 2
Ingredients :
- 150g dried farfalle, or a similar-sized pasta shape
- 2 courgettes
- 1 tbsp olive oil, plus a little extra
- bunch of spring onions
- ½ fresh red chilli
- 15g fresh mint or basil
- 1 lemon
- 400g tin chickpeas
- 50g feta cheese
Instructions
- Cook the pasta in a large pan of salted water to pack instructions. Drain and leave to cool.
- Place a large griddle pan on a high heat. Thinly slice the courgettes lengthways, rub with a little oil and chargrill for 1-2 mins each side until tender – you may need to do this in batches. (These will keep perfectly covered in the fridge overnight.)
- Wash, trim and finely slice the spring onions and chilli (deseed, if you like), then put on a serving platter. Roughly chop the herb leaves and add to the mix, keeping any small, pretty leaves aside for later.
- Halve the lemon and squeeze over the juice along with 1 tbsp oil. Drain the chickpeas and scatter them over, along with the courgettes and pasta. Season to perfection and toss everything together.
- Crumble over the feta, sprinkle over the reserved herb leaves and serve.
