Such a summery dish. Courgettes are so versatile and work really well with the salty feta. The chilli gives a welcome kick.
1 large or 2 small courgettes
A pack of halloumi cut into 1cm thick slices
Around 1tbsp each of mint and chives
1 tin of chickpeas
Half a deseeded red chilli
Zest of 1 lemon
2tbsps white wine vinegar
Sea salt and black pepper
Heat a large saucepan with a drizzle of olive oil and fry the halloumi slices until golden brown. Set aside to cool slightly.
Shave the courgettes into ribbons with a potato peeler or mandolin. Place in a large bowl and add the drained and rinsed chickpeas, herbs, chilli and lemon zest.
(Serves 2 generously)