for 4 person

Courgettes

1 tbsp	olive oil
500 g	courgettes, cut into approx. 2 cm pieces
½ tsp	salt
a little	pepper

Dressing

½ tbsp	mild mustard
1	organic lime, grated zest and the juice
2 tbsp	walnut oil
2	dates, finely chopped
¼ tsp	salt
a little	pepper

Salad

1 tin	chickpeas (approx. 420 g), rinsed, drained
100 g	cherry tomatoes, cut in half
50 g	rocket, roughly chopped
½ bunch	dill, roughly chopped
½ bunch	basil, roughly chopped
50 g	Almond & Peanut Mix (Honey & Salt), coarsely chopped

How it's done

Courgettes

Heat the oil in a non-stick frying pan. Add the courgettes, stir fry for approx. 8 mins., season.

Dressing

Place the mustard in a bowl along with all the other ingredients up to and including the pepper, mix well.

Salad

Add the chickpeas and all the remaining ingredients as well as the courgettes to the bowl containing the dressing, mix. Plate up the salad, top with the nuts.

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