Griddled courgette, blackberry and feta salad

Packed with vitamin C boosting blackberries, protein packed almonds and chickpeas and calcium rich feta, this griddled courgette, blackberry and feta salad is perfect for a sunny afternoon.

Griddled courgette, blackberry and feta salad

Griddled courgette, blackberry and feta salad

by Seasonal Berries (

Serves 4 | Prep 15 mins | Cook 6-9 mins | Calories 652 (per serving)


  • 500g (1lb 2oz) or 2 large courgettes, thinly and diagonally sliced
  • 2 tbsp olive oil
  • 400g (14oz) tinned chickpeas in water, drained
  • 180g (6oz) lentil sprout mix (buy alongside the bags of salad in the supermarket)
  • 150g (5½oz) blackberries, halved, or use half blackberries and half blueberries
  • 40g (1½oz) unblanched almonds, roughly chopped
  • 2 tbsp sunflower or pumpkin seeds
  • 100g (3½oz) feta cheese
  • 15g (½oz) fresh mint, finely chopped
  • 25g (1oz) flat-leaf parsley, roughly chopped

For the dressing:

  • 2 tbsp virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp smoked sweet (mild) paprika
  • 1 tsp light muscovado sugar
  • ½ tsp Dijon mustard
  • salt and freshly ground black pepper
  1. Brush the courgette slices on one side with the oil, then cook in batches on a barbecue for 2-3 minutes, until just tender and beginning to brown. Lift out of the pan, add to a large bowl and leave to cool.
  2. Add the chickpeas, sprouted lentils, blackberries, almonds and seeds to the courgettes. Crumble over the feta and sprinkle with the herbs.
  3. Add all the dressing ingredients to a jam jar, screw on the lid and shake until well mixed. Pour over the salad and gently toss together.