Courgettes & Crispy Chickpeas

Preheat the oven to 180°C (350°F/Gas 4) and line a baking pan with baking parchment.

To hedgehog the courgettes, cut them in half lengthways. Cut the flesh of each half lengthways into quarters without cutting through the skin. Then make 8-10 cuts across the flesh to divide the flesh into chunks all still attached to the skin. Put them in a bowl.

Mix the marinade ingredients in a bowl, then gently brush some over the veggies. Add the chickpeas (garbanzos) to the bowl and stir in the remaining marinade. Spoon the chickpeas and courgettes into the prepared pan and cook in the oven for 20-30 minutes until all are golden.

Stir the spinach and fresh herbs into the vegetables, whisk together the dressing ingredients, drizzle over the veggies then serve with sourdough to scoop up all the goodness.