Charred zucchini and white bean salad

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How to make Charred zucchini and white bean salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 2 zucchini
  • 1 teaspoon ground coriander
  • 1 garlic clove, crushed
  • 1/3 cup extra virgin olive oil
  • 400g can cannellini beans, drained, rinsed
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup fresh mint leaves
  • 2 Real Foods Whole Grain Thins Sorghum, roughly crushed
  • 1 tablespoon shaved parmesan

Method

  • Step 1 Using a vegetable peeler, peel long thin strips from zucchini. Place in a large bowl. Add coriander, garlic and half the oil. Season with salt and pepper. Toss to coat.
  • Step 2 Heat a barbecue grill or chargrill pan over high heat. Cook zucchini, in batches, for 2 minutes each side or until charred and tender. Transfer to a bowl. Add beans.
  • Step 3 Whisk lemon juice, lemon zest and remaining oil in a jug. Drizzle over beans and zucchini. Season with salt and pepper. Toss gently to combine. Transfer to a serving board. Sprinkle with mint, crushed sorghum thins and parmesan. Serve.

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