Name: Charred zucchini and white bean salad recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 2 zucchini; 1 tsp ground coriander; 1 garlic clove, crushed; 75.08 gm extra virgin olive oil; 400g can cannellini beans, drained, rinsed; 21.00 gm lemon juice; 1 tsp lemon zest; 62.50 ml fresh mint leaves; 2 Whole Grain Thins Sorghum, roughly crushed; 20.00 ml shaved parmesan

Charred zucchini and white bean salad recipe

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Zesty zucchini and cannellini bean salad with parmesan and crispy bread, ready in 25 minutes.

Ingredients:

2 zucchini
1 tsp ground coriander
75.08 gm extra virgin olive oil
400g can cannellini beans, drained, rinsed
21.00 gm lemon juice
1 tsp lemon zest
62.50 ml fresh mint leaves
2 Whole Grain Thins Sorghum, roughly crushed
20.00 ml shaved parmesan

Instructions:

Peel zucchini into long strips using a vegetable peeler and place them in a large bowl. Drizzle half of the oil over the zucchini, then sprinkle coriander, garlic, salt, and pepper. Toss everything together until well coated.
Preheat a barbecue grill or chargrill pan on high heat. Grill zucchini in batches for 2 minutes on each side until charred and tender. Transfer the zucchini to a bowl and add the beans.
Combine lemon juice, lemon zest, and the remaining oil in a jug. Pour the mixture over the beans and zucchini. Season with salt and pepper, then gently toss to mix. Transfer to a serving board and sprinkle with mint, crushed sorghum thins, and Parmesan. Serve and enjoy!

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