Grilled Zucchini Salad with Cannellini Bean Mash, Preserved 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

Preserved lemon salsa:

1 preserved lemon, flesh scooped out and finely chopped

1 tbsp capers, drained and roughly chopped

1 small bunch of parsley, roughly chopped

2 tsp Dijon mustard

3 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.

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