Ingredients
- 4 small courgettes
- Half loaf of dark brown bread (about 4 good slices)
- 1 tin of chickpeas
- 50mls olive oil
- Salt and black pepper
- 1 bag of baby spinach (200g), washed
- For the dressing:
- Juice of 1 lemon
- Juice of 1 mandarin orange
- 50mls olive oil
- 50mls sunflower oil
- 1 red chilli, deseeded and finely diced
- 1 tsp caster sugar
- 2cm piece of fresh ginger, grated
- Salt and pepper
1 Set the oven to 190 degrees.
2 Top and tail the courgettes, then slice into half centimetre rounds, and put on a roasting tray.
3 Trim the crusts from the bread, tear into rough chunks and add to the courgettes.
4 Drain and rinse the chickpeas, then pat them dry and add to the mixture.
5 Add the olive oil, season and turn everything together to ensure it’s coated in the oil.
6 Put the tray in the oven and roast for 20-25 minutes, turning once or twice, until everything is golden and crunchy.
7 When the courgette mixture is done, add the spinach to the tray as soon as it comes out of the oven. This will wilt the spinach.
8 Meanwhile, whisk all the ingredients for the dressing together.
9 Add the dressing to the tray and gently fold everything together, season and spoon on to a platter. Serve at room temperature.
