Baked zucchini chickpea tomato and spiced nuts

Had some imperfect zucchini from our order previous week and felt motivated to whip up a little something yum for lunch right now – this was it! Stoked on the consequence. Like viewing all these veggies and flavours in a single dish. I extra a couple felafel as very well when I ate it, consider it would be deeeeeelicious with pita / flat bread.

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BAKED ZUCCHINI CHICKPEA TOMATO AND SPICED NUTS
Serves 2 as a primary or 4 as a shared plate
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2 large zucchini (approx 400-500g), sliced into quarters
1 teaspoon excess virgin olive oil
1 teaspoon ground cumin
2 truss tomatoes, diced
1x 400g tin BPA absolutely free chickpeas or 1.5 cups cooked chickpeas
2 tbsp finely chopped purple onion
3 tbsp freshly chopped dill – but use any of your favorite herb from parsley / coriander / mint and so forth (I know dil is SO controversial!)
1 tbsp lemon juice, moreover excess wedge to serve
1/3 cup spiced nuts and seeds (you can uncover a recipe on the web site) alternatively walnuts or pistachios be delicious
sea salt and black pepper
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Dressing:
1/2 cup greek yoghurt
2tbsp tahini
1 tbsp more virgin olive oil
Significant squeeze lemon juice
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Warmth oven to 180C, line a baking tray with greaseproof paper. Unfold zucchini above tray, drizzle with olive oil, sprinkle with cumin, toss to coat and bake for 30 minutes. While zucchini s cooking whisk alongside one another substances for dressing in a modest bowl and established apart. Then in a mixing bowl merge chopped tomatoes, chickpeas, crimson onion, lemon juice and give a huge squeeze lemon juice. Time with salt and pepper. The moment zucchini is cooked and ready, layer 50 % onto a serving plate, drizzle with 50 % the dressing, chickpea salad, contemporary chopped herbs and spiced nuts and seeds and repeat. Or get innovative and present it as you want!

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