top of page

Grilled Zucchini Salad with Cannellini Bean Mash and Caper Lemon Salsa

Serves 2 or 4 as a sharing salad


2 zucchini, halved and quartered

1x 400g can cannelini beans, drained

Handful of rocket leaves

Caper lemon salsa:

1 lemon, zest and juice

1 tbsp capers, drained and roughly chopped

1 bunch of parsley, roughly chopped

1 tsp Dijon mustard

4 tbsp extra virgin olive oil

2 tsp aleppo pepper

1 tbsp zaatar


1. Heat a chargrill over a high heat. Toss the zucchini wedges in olive oil and arrange on the chargrill, turning regularly to char each side. Transfer to a plate and season with salt and pepper.

2. Place the cannellini beans in a bowl and use a potato masher to roughly mash with seasoning.

3. Place all the ingredients for the lemon salsa in a small bowl and mix together to a chunky dressing.

4. Arrange the zucchini on top of the mash with the rocket leaves. Spoon over the salsa and season with the Aleppo pepper and zaatar.

63 views0 comments


bottom of page