A really healthy quick and easy dinner or packed lunch made in batches. This salad is super cheap and makes a couple of quid go a long old way.

Cooking time: 10-20 mins prep, 5 mins cooking, (25 mins total).

To wash up: 1 peeler, 1 mixing bowl, 1 food processor.


For the salad

  • 2 courgettes, thinly sliced (using a peeler)
  • 1 tsp honey
  • 1 bag of rocket
  • Juice from 1 lemon
  • 1 tsp olive oil
  • 100g of feta, crumbled
  • 1 handful of pine nuts

For the hummus

  • 1 tin of chickpeas, pealed (really faffy, but totally worth it)
  • 1 tbsp of tahini paste (sesame seed paste)
  • Juice from 1 lemon
  • 4 cloves of garlic
  • 2 tbsp olive oil


  1. Start off by mixing 1 tsp of oil with 1 tsp of honey together in a bowl.
  2. Coat each strip of courgette with the mix and lay flat on a grill pan.
  3. Grill for 2-3 minutes on each side until caramelised and cooked through.
  4. Toss with the rocket lemon juice and olive oil, set aside to marinade.
  5. Drain and peal the chickpeas, takes about 10 mins, is super fiddly but makes for the creamiest hummus ever.
  6. In a food processor whizz together the tahini, lemon juice, garlic and olive oil.
  7. Add in a few chickpeas at a time and keep whizzing until they’re all in and the hummus is light and fluffy.
  8. Splatter the salad with the hummus and sprinkled over feta and pine nuts to serve.

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