Lemon & chilli patty pan squash with roasted spiced chickpeas

Serves

2 People

Cooking Time

45 minutes

Season

Autumn

Summer

Dietary

Vegetarian

Gluten Free

Patty Pans are an unusual looking summer squash with scalloped edges that slightly resemble a flying saucer. We pick them when they aren’t too mature as we think this is the best way to eat them. They are much like courgettes when picked young. This is a great warm salad recipe that you can rustle up in no time at all.

Ingredients

3 Small Patty Pan Squash (sliced into half cm pieces)
1 tsp Chilli Flakes
1 tsp Cumin seeds
Olive Oil
Zest and Juice of a Lemon
1 tin of Chickpeas (drained)
1 Cloves garlic (crushed and finely chopped)
Half tsp Smoked Paprika
Half tsp Ground Cumin
Half tsp Ground Coriander

For the dressing

5 tbsp Plain Yoghurt (or vegan alternative)
Sprig of Mint (Finely chopped)
1 tbsp Tahini
Salt and pepper

Method

Step 1.

Pre heat your oven to 200c. In a roasting dish place the patty pan slices, drizzle with olive oil, add a pinch of salt and the spices. Then zest the lemon over the top. Place in the oven for around 30 mins, until just cooked. Squeeze the juice of half a lemon over the top.

Step 2.

In a frying pan on a medium heat add a drizzle of olive oil, the chickpeas, garlic and a pinch of salt and pepper. Pan roast for around 5 mins, then add the spices and mix well. Cook for a further 5 mins. Leave to cool slightly. Then the juice of half a lemon and mix.

Step 3.

In a small bowl mix together the yoghurt, tahini and mint and season to taste. Assemble the patty pan on a large plate, add the chickpeas and spoon over the yogurt mixture.