Griddled courgette carpaccio, chickpea salsa, pistachio dressing

Griddled courgette carpaccio, chickpea salsa, pistachio dressing

Anjum's Indian Vegetarian Feast
Emma Lee

This lovely, light dish started out as a simple courgette carpaccio on a summer evening when I had friends coming over. It has since morphed into a more substantial dish that works equally well as a light salad or as a platter to be eaten with grilled foods. Griddling courgette slices adds a lot of flavour. The Indian-inspired chickpea salsa is based upon a roadside chaat, but is fresher.


Quantity Ingredient

For the salad

Quantity Ingredient
4 large courgettes
olive oil, to brush
400g canned chickpeas, drained well and rinsed
1 1/2 tablespoons lemon juice, or to taste
1 scant tablespoon roasted ground cumin
1 small tomato, finely chopped
1/3-1/2 small red onion, finely chopped
salt, to taste
30g coriander, chopped
75-100g feta cheese, crumbled

For the pistachio dressing

Quantity Ingredient
3/4-1 tablespoon red or white wine vinegar, or to taste
1 small garlic clove, peeled
15g pistachios
2 1/2 tablespoons extra virgin olive oil
1/4 teaspoon coarsely ground black pepper, or to taste
1/4 teaspoon caster sugar


  1. Heat a griddle pan until quite hot. Slice the courgettes on the diagonal into thin slices, no more than ½ cm thick. Oil the slices, place on the griddle in a single layer and cook, undisturbed, for three minutes, or until the base has well-charred lines. Turn and repeat on the other side. Repeat with the remaining courgettes. Transfer to a plate as you cook each batch.
  2. As you stand over the griddle, stir together the chickpeas, lemon juice, roasted cumin, tomato and red onion and season to taste.
  3. Blend together all the ingredients for the dressing with 2 tablespoons of water until smooth; I use a good stick blender, but a mortar and pestle will also work. Adjust the seasoning and vinegar to taste and set aside.
  4. To assemble, place the courgettes on plates or a platter, slightly overlapping at the edges. Drizzle with the dressing. Mix the coriander into the chickpeas, scatter them over with the feta cheese and serve.
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