Try this roast courgette salad, then check out our BBQ courgettes, courgette curry, courgette frittata and more courgette recipes.


  • 50g bulgar wheat
  • 200g baby courgettes, thickly sliced on the diagonal
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • ½ a clove garlic, crushed
  • 2 tsp rose harissa
  • 400g tin chickpeas, rinsed and drained well
  • a handful flat-leaf parsley, chopped


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Put the bulgar in a bowl and pour over boiling water to cover. Put a plate on top of the bowl and leave for 15 minutes, then drain really well.

  • STEP 2

    Toss the courgettes with 1 tbsp olive oil and lots of seasoning, then spread out on a non-stick baking tray. Roast for 10-15 minutes or until golden and tender.

  • STEP 3

    Whisk the lemon juice, garlic, the remaining tbsp of olive oil and the harissa in a large bowl. Add the courgettes and any juices from the baking tray, the drained bulgar and chickpeas, then toss everything together. Add the parsley and toss again.


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