Feta, courgette and chickpea salad

Cooked courgette ribbons, soft and succulent mushrooms, firm and filling chickpeas, and crunchy red onion make a tasty and healthy base for this warm salad. Cooked with a touch of cumin and topped with crumbly feta cheese, this dish makes a perfect light lunch. And, you can have it on the table within 15 minutes.

Feta, courgette and chickpea saladThis salad is a bit of a melting pot of cuisines. It came about from bits and bobs I had left in the fridge and cupboard.

Courgettes and mushrooms are two of my favourite vegetables. Their flavours are subtle yet satisfying and they’re incredibly versatile. They can be used in everything from curries to salads, on top of pizzas or in dips. They work well in this salad as they are soft and juicy.

The chickpeas and cumin bring exotic, Middle Eastern flavours and the richness of the feta cheese finishes the dish off delightfully.

Ingredients

  • 1 tbsp sunflower oil
  • 4 mushrooms, cut into quarters
  • ½ red onion, roughly sliced
  • ½ courgette, thinly sliced lengthways
  • 150g chickpeas
  • ½ tsp ground cumin
  • 30g feta
  • Salt and pepper to taste

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves one

Method

1. Put a large frying pan on a medium to high heat and pour in the sunflower oil.

2. Add the mushrooms and courgette and fry for two to three minutes. Mix in the onion and fry for another couple of minutes, until the onion begins to soften (but not too much; it’s better with a bit of bite).

3. Pour in the chickpeas and scatter over the cumin. Cook for another three to five minutes, stirring throughout.

4. Serve the mixture in a pasta bowl or on a plate. Crumble over the feta and season well.

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Butternut squash and chickpea stew

This hearty vegan stew will warm your cockles on a cold, dark day. The unusual mixture of spices and healthy pulses and grains will surprise and satisfy those taste buds.

Butternut squash is without a doubt one of my favourite vegetables: its orange colouring is wonderfully vibrant, it’s very versatile, tastes deliciously sweet with a satisfying soft texture and goes well with a range of herbs and spices. The only downside is that preparing one can be rather labour intensive, so don’t go hacking into a squash when you’re after a speedy meal.

This dish is based on one of Hugh Fearnley-Whittingstall’s recipes from his brilliant vegetarian cookbook, River Cottage Veg. The spices and the variety of textures are really what make this a great concoction. The squash, chickpeas and orzo work well together and the mixture of coriander, cinnamon and turmeric inject strong, spicy flavours.

 Butternut squash and chickpea stew

Ingredients

  • 1 tbsp sunflower oil
  • 1 large red onion, diced
  • 1 stick of celery, finely chopped
  • 0.5 tsp dried coriander
  • 0.5 tsp cinnamon
  • 0.5 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp dried parsley
  • 150g butternut squash or pumpkin, cut into large cubes
  • 250g chickpeas
  • 50g split red lentils
  • 600g vegetable stock
  • 400g chopped tomatoes
  • 1 tsp crushed black pepper
  • 2 garlic cloves, crushed
  • 50g orzo

Preparation time: 15 minutes
Cooking time 45 minutes
Serves 3

Method

1. Heat the oil in a large saucepan or wok (I often opt for a wok) on a medium heat. Add the onion and fry until soft, stirring frequently.

2. Reduce the heat slightly and add in the celery, garlic and all of the spices, along with the black pepper, and stir in with the onions until well mixed.

3. Turn the heat back up to medium. Add the chopped tomatoes, chickpeas and lentils, and stir all of the ingredients in together. Cover and allow to cook for five minutes, so the liquids are infused with the spices.

4. Next, add in the squash, pour in the stock and stir in thoroughly with the rest of the ingredients.

5. Cover and simmer gently for 30-40 minutes, stirring every 10-15 minutes.

6. After 25 minutes, stir in the orzo. Continue with the simmering until the orzo is soft and the lentils have fully absorbed the juices.

7. Season well and serve in large bowls.