Pattypan Squash with a Fenugreek & Parsley Gremolata

HomeClinics & ProgramsELLICSR KitchenPattypan Squash with a Fenugreek & Parsley Gremolata

Skill Level	Easy

Preparation Time	10 minutes	Total Time	20 minutes
Servings	4	Cost Per Serving	$1.51

3-4	Pattypan Squash, thinly sliced
1 cup	Chickpeas (canned or rehydrated), rinsed well
1 cup	Cherry tomatoes, halved
1/4 cup	Red Onion, thinly sliced
1/2 tsp	Cumin, ground
1/4 cup	Fenugreek
1/2 cup	Parsley
1/2	Lemon, juice and zest
1 tbsp	Extra Virgin Olive Oil
2 fillets	Anchovies (optional)
To Taste	Sea Salt and Black Pepper

Preheat oven to 400 degrees F
Toss your chickpeas with about 1 tsp of olive oil, ground cumin and a pinch of salt. Spread evenly on a baking sheet lined with parchment paper. Roast for about 20 minutes or until crispy.
For the gremolata, add fenugreek, parsley, lemon juice and zest, olive oil and anchovies (optional) to a food processor. Season with salt and pepper and pulse until combined.
Place your sliced pattypan squash, cherry tomatoes, red onion and roasted chickpeas in a bowl and toss with gremolata. Serve or store in the refrigerator to develop more flavour.

PDF link to nutrition facts table for pattypan squash

Fenugreek may lower blood sugar and triglyceride levels in individuals with type 2 diabetes.
To be on the safe side, individuals with hormone-sensitive cancers should avoid using fenugreek in concentrated forms, as it contains chemicals that may act like estrogen in the body.
Parsley is rich in antioxidants and vitamins A and C. In animal studies, parsley has been shown to prevent tumors from forming.