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Jamie says: "A deliciously filling summer salad that heroes storecupboard staples and seasonal veg. It’s easy to prep ahead and will sit happily in the fridge for a day or two" See method
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Cook the pasta in a large pan of salted water to pack instructions. Drain and leave to cool.
Place a large griddle pan on a high heat. Thinly slice the courgettes lengthways, rub with a little oil and chargrill for 1-2 mins each side until tender – you may need to do this in batches. (These will keep perfectly covered in the fridge overnight.)
Wash, trim and finely slice the spring onions and chilli (deseed, if you like), then put on a serving platter. Roughly chop the herb leaves and add to the mix, keeping any small, pretty leaves aside for later.
Halve the lemon and squeeze over the juice along with 1 tbsp oil. Drain the chickpeas and scatter them over, along with the courgettes and pasta. Season to perfection and toss everything together.
Crumble over the feta, sprinkle over the reserved herb leaves and serve.
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