Griddled Courgette (Zucchini) Salad with Miso Lemon Dressing

Method

1. 1 Preheat the oven to 180°C fan (355°F / Gas Mark 4) and line a large baking tray with baking paper.
2. 2 Pat the chickpeas dry thoroughly with a kitchen towel — the drier they are, the crispier they'll get.
3. 3 Spread them out in a single layer on the lined baking tray, making sure they are well spaced.
4. 4 Drizzle with extra virgin olive oil, season with salt, black pepper, and smoked paprika, and toss to coat.
5. 5 Bake for 20–25 minutes until golden and crispy. If using an air fryer, cook at 180°C (355°F) for 10–12 minutes, shaking halfway. Set aside to cool slightly.
6. 6 Meanwhile, heat a griddle pan over a high heat. Cook the courgette slices in batches on both sides until juicy, tender, and nicely charred. Set aside to cool slightly.
7. 7 Make the dressing by adding all the dressing ingredients to a jar. Seal and shake well until combined. Add water a tablespoon at a time to reach your desired consistency.
8. 8 Add the courgette, red onion, lentils, quinoa, chickpeas, fresh mint, and crushed pistachios to a large salad bowl.
9. 9 Drizzle over the dressing, toss gently to combine, and serve.