Griddled courgette and blackberry salad

Griddled courgette and blackberry salad


500g (1lb 2oz) or 2 courgettes, thinly and diagonally sliced
2 tbsp virgin olive oil
400g (14oz) can chickpeas in water, drained
180g pack lentil sprout mix
150g (5oz) blackberries, halved or use half blackberries and half blueberries
40g (1 1/2oz) unblanched almonds, roughly chopped
2 tbsp sunflower or pumpkin seeds
100g (4oz) feta cheese
15g (1/2oz) fresh mint, finely chopped
25g (1oz) flat leafed parsley, very roughly chopped
For the dressing:
2 tbsp virgin olive oil
1 tbsp red wine vinegar
1 tsp smoked sweet (mild) paprika
1 tsp light muscovado sugar
½ tsp Dijon mustard
Salt and freshly ground black pepper


  1. Brush the courgette slices on one side with the oil then cook in batches in a preheated ridged frying pan or large flat based frying pan for 2-3 minutes until just tender and beginning to brown. Lift out of the pan, add to a large bowl and leave to cool.
  2. Add the chickpeas, sprouted lentils, blackberries, almonds and seeds to the courgettes. Crumble over the feta and sprinkle with the herbs.  
  3. Add all the dressing ingredients to a jam jar, screw on the lid and shake until well mixed. Pour over the salad and gently toss together. Spoon into individual plastic boxes, or waxed cardboard boxes, press or clip on the lids and add to your work bag or chill in the fridge overnight then add to your work bag next morning. 
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A superfood salad packed with vitamin C boosting blackberries, protein packed almonds and chickpeas and calcium rich feta


Time: 15 mins
Serves: 4
Nutrition: n/a