White beans and zucchini salad

Stephania Mitsides

Blogger

Preparation Time:

45 min

Cooking Time:

10 min

Portion(s):

4 servings
Category:Rice & Pulses | Salads | Vegetarian

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Medium Beans
Img6747 (Large)
Al Pesto

Ingredients

  • 2 zucchinis
  • 1 tsp ground coriander
  • 1 garlic clove, crushed
  • 1/3 cup olive oil
  • 1 cup Mitsides Medium Beans
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • ¼ cup fresh mint leaves
  • 2 Tbsp shaved parmesan
  • 1 bunch fresh rocket, chopped
  • 1 tsp Mitsides Pesto sauce
  • Salt & pepper

Method

Soak the beans in cold water for a few hours and then cook in plenty of boiling water for about 30 mins. Drain when cooked.

Using a vegetable peeler, peel the zucchini in long thin strips. Place the zucchini in a large bowl, add the coriander, garlic and some olive oil and mix. Season with salt and pepper. Heat a grill pan on high heat. Grill the zucchini for 2 mins on each side until tender. Then add them in a bowl with the boiled beans and rocket leaves. In a small jar mix the lemon juice, lemon zest, pesto, and remaining olive oil, salt & pepper. Drizzle over the beans and zucchini. Sprinkle the mint leaves and parmesan flakes and serve.

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