|Roast Summer Squash and Chickpea Salad|
I've never seen or heard of them before - they look like little yellow flying saucers from 50's advertising. I did a bit of googling to find out what to do with them but was uninspired until I found this recipe by Chocolate & Zucchini which I adapted quite liberally to suit what I had on hand.
Summer squash is rich in antioxidants and vitamins A, Bs (including folate) and C and the skin is full of fibre.
Chickpeas are a good plant source of protein and fibre.
Rocket (Arugula) is actually a cruciferous vegetable packed with fertility-boosting vitamins and minerals which research shows improves liver function. It is also considered an aphrodisiac in some cultures.
- Pattypan squash
- Olive Oil
Wash and cut the pattypan squash into quarters, then halve each quarter. Cut the courgette into similar sized chunks. Toss with a little olive oil and roast in the oven at about 200 C for about 20 minutes or until the squash is soft and caramelising at the edges. Remove from the oven and allow to cool.
Squeeze the juice of half a lemon and mix with a drizzle of olive oil. I don't like to use too much as the squash is already covered in olive oil from the roasting. Scrape out the lemon flesh from the rind and add to the lemon and oil with a couple of teaspoons of finely chopped capers.
Rinse the chickpeas and rocket leaves and toss with cooled squash and dressing.
|Topped with Sardines|