Za'atar Roasted Courgette and Freekeh Grain Bowls

Ingredients

• 4 courgettes
• 250 g freekeh
• 3 tbsp za'atar spice blend
• 300 g cherry tomatoes
• 4 tbsp olive oil
• 1 lemon
• 200 g hummus
• 15 g fresh mint
• 400 g tinned chickpeas

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Slice the courgettes into thick rounds. Toss with 3 tablespoons olive oil and the za'atar. Spread on a baking tray with the cherry tomatoes and drained chickpeas.

2. 2

   Roast for 25–30 minutes until the courgettes are golden and the tomatoes have burst.

3. 3

   Meanwhile, cook the freekeh according to packet instructions, usually in simmering water for 20–25 minutes. Drain and season with the remaining olive oil, lemon juice, salt, and pepper.

4. 4

   Spoon the freekeh into four bowls. Add dollops of hummus and pile on the roasted courgettes, tomatoes, and chickpeas.

5. 5

   Scatter with fresh mint leaves and a final drizzle of olive oil to serve.