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Zucchini and Butter Bean Salad

Grilled zucchini ribbons and butter beans in a blitzed mint, lemon and mustard dressing.

Dairy-free
Gluten-free
No added sugar
Nut-free
Vegan
Vegetarian
Mediterranean
Blender
Grill / griddle
Meal prep
Summer

Prep: 15 min
Cook: 10 min
Rest: 10 min
Total: ~35 min

4 servings

Ingredients

Salad

3 zucchini (courgettes), thinly sliced lengthways
600 g cooked butter beans
olive oil (a little, for the zucchini)
salt (for the zucchini)

Dressing

1 bunch fresh mint
2 lemons, juiced
1 tbsp wholegrain mustard
1 tsp salt
4 tbsp olive oil

Method

Lightly coat the zucchini slices in olive oil and season with salt. Grill over medium-high heat for 1–2 minutes per side, then set aside to cool.
For the dressing, blend the mint, mustard, salt, lemon juice and olive oil in a jug until smooth.
Dress the butter beans, then toss through the grilled zucchini.

A personal cookbook. Times marked ~ are estimates.