Chickpea, Ricotta & Grilled Zucchini Salad with Dill, Sour Cream & Pepitas

Prepare Ingredients:

Drain and rinse chickpeas. Pick dill leaves and finely chop (discarding stems). Cut olives in half and roasted capsicum into strips. Trim zucchini and thickly slice on a slight angle into rounds.

Grill Zucchini:

Heat a grill plate over high heat. Drizzle zucchini with a little olive oil, salt and pepper. Cook for 2-3 minutes per side, until browned at the edges and tender.

Toast Pepitas:

Heat a small pan over medium heat. Add pepitas and dry toast for 2-3 minutes, stirring occasionally. Be careful not to burn them.

Make Dressing:

In a small bowl, combine sour cream and chopped dill. Add a little water and mix well to combine, to your desired consistency. Season with salt and pepper.

You Plate It:

In a large bowl add rocket & baby spinach, chickpeas, sundried tomatoes, roasted capsicum, olives, pepitas and ricotta (crumbling as you add). Taste and adjust seasoning if necessary. Toss well to combine. Divide between bowls and dress with dill sour cream.