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Ingredients
  • 2 medium size courgettes ( I used a mix of green and yellow) - sliced into thick slices
  • 2 cans (400g) chickpeas - drained and rinsed
  • a bunch of parsley (20g) - finely chopped
  • a bunch of mint (20g) - finely chopped
  • 1 tbsp capers - finely chopped
  • 5 sundried tomatoes - finely chopped
  • 3 tbsp extra virgin olive oil
  • ½ tbsp balsamic vinegar
  • Salt & Pepper to taste
  • 65g rocket - roughly chopped
  • Serve with: a sprinkle of toasted pumpkin seeds
Steps
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