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week 29 : great value with seasonal citrus
broccolini, cauliflower and celery
week 29 : great value with seasonal citrus
broccolini, cauliflower and celery
Roast Zucchini, Green bean, Chickpea & Broad Bean Salad

Roast Zucchini, Green bean, Chickpea & Broad Bean Salad

3 zucchinis chopped roughly
200g green beans trimmed and chopped in half
1 tbsp olive oil
Pinch sea salt flakes

For the coconut mint dressing
4 tbsp chopped mint
4 tbsp coconut yoghurt
1 tbsp extra virgin olive oil
Juice 1/2 lemon
Big pinch sea salt

For the salad
1 can chickpeas drained
150 g broad beans defrosted or fresh
Juice 1 lemon
3-4 tbsp extra virgin olive oil
Big pinch sea salt

For the toppings
3 tbsp pine nuts toasted
Fresh mint
Pea shoots–optional

Pre heat your oven to 180c

Add the zucchini and green beans to a baking tray, drizzle with olive oil and season well.

Roast for approx 25 minutes or until soft. Set aside.

To make the mint dressing; Add all the ingredients to a jar and mix to combine.

To make the salad; Add the chickpeas, broad beans, roast veg, lemon juice, olive oil and salt to a large platter or bowl. Toss to combine.

Now top with dollops of the coconut mint dressing, pine nuts, fresh mint and pea shoots.

from: rebelrecipes.com

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