Baked zucchini chickpea tomato and spiced nuts

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Had some imperfect zucchini from our order last week and felt inspired to whip up something yum for lunch today – this was it! Stoked on the result. Love seeing all these veggies and flavours in one dish. I added a few felafel as well when I ate it, think it would be deeeeeelicious with pita / flat bread.

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BAKED ZUCCHINI CHICKPEA TOMATO AND SPICED NUTS
Serves 2 as a main or 4 as a shared plate
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2 large zucchini (approx 400-500g), sliced into quarters
1 teaspoon extra virgin olive oil
1 teaspoon ground cumin
2 truss tomatoes, diced
1x 400g tin BPA free chickpeas or 1.5 cups cooked chickpeas
2 tbsp finely chopped red onion
3 tbsp freshly chopped dill – but use any of your favourite herb from parsley / coriander / mint etc (I know dil is SO controversial!)
1 tbsp lemon juice, plus extra wedge to serve
1/3 cup spiced nuts and seeds (you can find a recipe on the blog) alternatively walnuts or pistachios be tasty
sea salt and black pepper
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Dressing:
1/2 cup greek yoghurt
2tbsp tahini
1 tbsp extra virgin olive oil
Big squeeze lemon juice
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Heat oven to 180C, line a baking tray with greaseproof paper. Spread zucchini over tray, drizzle with olive oil, sprinkle with cumin, toss to coat and bake for 30 minutes. Whilst zucchini s cooking whisk together ingredients for dressing in a small bowl and set aside. Then in a mixing bowl combine chopped tomatoes, chickpeas, red onion, lemon juice and give a big squeeze lemon juice. Season with salt and pepper. Once zucchini is cooked and ready, layer half onto a serving plate, drizzle with half the dressing, chickpea salad, fresh chopped herbs and spiced nuts and seeds and repeat. Or get creative and present it as you wish!