Mediterranean salad with hummus dressing

• courgettes↗2 2
• olive oil↗1 tbsp 1 tbsp
• dry mixed herbs↗1 tsp 1 tsp
• chargrilled artichokes100g 100g

  roughly chopped

• cucumber↗½ ½

  roughly chopped

• chickpeas↗400g can 400g can

  drained and rinsed

• cherry tomatoes↗300g 300g

  halved

• pitted olives↗100g 100g

  roughly chopped

• feta↗100g 100g

  crumbled

• parsley↗small handful of small handful of

  finely chopped

• extra virgin olive oil↗2 tbsp 2 tbsp
• lemon↗1 1

  juiced

• hummus100g 100g

Step-by-step instructions

1. 1

   Trim the courgettes, then cut in half lengthways, so you have two long halves. Score the flesh of the courgettes in a criss-cross. Sprinkle a large pinch of salt over the cut side of the courgettes and set aside for 10 mins. Pat dry then brush with the olive oil and sprinkle over the mixed herbs on the cut side.

2. 2

   Heat a dry frying pan over a medium-high heat. Put the courgettes, scored-side down in the pan and cook for 8-10 mins, until deeply browned. Flip and cook for a further 5 mins until the courgettes are completely soft.

3. 3

   Meanwhile, combine the dressing ingredients in a wide shallow serving bowl and season to taste. Add the remaining ingredients, reserving a little of the parsley, and toss well to combine. Top with the courgettes and sprinkle over the remaining parsley to serve.