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Grilled Zucchini, Feta and White Beans Salad

April 4, 2023pub
zucchini feta and white beans salad

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A vibrant, fresh and super easy salad bursting with flavors. Can be prepared in advance then kept covered in the fridge for up to 2 days- dressing aside. It’s your favorite salad- you just don’t know it yet!

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Grilled Zucchini, Feta and White Beans Salad

BY YASMINE IDRISS

A vibrant, fresh and super easy salad bursting with flavors. Can be prepared in advance then kept covered in the fridge for up to 2 days- dressing aside. It’s your favorite salad- you just don’t know it yet!
For 4 ppl as a main salad or for 6 as a side dish.

Ingredients

For the Salad

  • 4 small organic zucchini, thinly sliced
  • 3/4 of a small red onion, thinly sliced
  • 1/4 cup of mint leaves, off the stalk, sliced
  • A few small mint leaves to decorate
  • 1.5 cups of white beans, boiled and cooled
  • A handful of pomegranate
  • 4 radishes, thinly sliced and soaked in ice water
  • 100 gr of crumbly white cheese such as feta, bulgarian or goat’s cheese
  • A handful of crushed pistachios
  • Olive oil to pan fry the zucchini

For the Dressing

  • 1 lemon, squeezed
  • Olive oil- double the amount of the lemon juice
  • 1/2 tsp dried oregano or dried zaatar
  • 1/2 tsp salt (adjust according to taste)
  • 1-2 small garlic cloves, crushed
  • 1/4 tsp honey

Method

  • 1)

    First start by grilling your zucchini slices over a griddle or a normal pan.

  • 2)

    Simply brush them with a bit of olive oil and aim to get grill marks on the slices.

  • 3)

    Let them cool a bit before proceeding.

  • 4)

    In a medium shallow serving bowl, place the beans then add the zucchini slices.

  • 5)

    Stack, roll then thinly slice the mint leaves then add them to the salad.

  • 6)

    Add the sliced onions, the drained radish slices and the pomegranates.

  • 7)

    Crumble the white cheese and mix everything together.

  • 8)

    Decorate with extra pomegranate, a few mint leaves and crushed pistachios.

  • 9)

    Keep covered until ready to serve.

  • 10)

    Meanwhile make the dressing.

  • 11)

    Add the ingredients into a jar fitted with a lid and shake well to combine.

  • 12)

    Taste to season.  Keep in the fridge until ready to serve then drizzle generously over the salad.

Notes

For 4 ppl as a main salad or for 6 as a side dish.

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