Zucchini, White Bean & Walnut Salad
Roasted zucchini, toasted walnuts, white beans, and a yogurt-y dressing. This big bowl salad ticks all the boxes - big on flavor, hearty, healthy, and handsome. Because it's so packed with nutrient-dense ingredients, it can be a lunch or dinner on its own, but it also makes an excellent side for a grilled piece of lamb or fish.
Ingredients 15
1⁄2 cup walnuts, toasted
600 g zucchini, cut into 4cm wedges
3 tbsp extra virgin olive oil, divided
1⁄2 tsp salt, divided
black pepper, to taste
1 tsp fennel seeds
1 can cannellini beans, drained and rinsed
1⁄2 lemon, zest and juice
1 garlic clove, small, minced
1⁄3 cup green olives, chopped
2 tbsp natural yogurt
1 tsp chilli flakes, optional
1⁄2 cup parsley, washed, dried, roughly chopped
2 cups baby spinach
1⁄4 cup dill, chopped
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Method 6
Preheat the oven to 160C degrees. Spread the in a small baking tray. Toast in the oven for 7 minutes or so, or until lightly browned and smelling nutty. Take out of the oven and allow to cool completely.
Turn the oven heat up to 200C degrees. Cut on an angle into 4cm size wedges. Put zucchini wedges into a really big bowl and add 1 tablespoon of olive oil, ½ teaspoon of salt, lots of black pepper and 1 teaspoon of fennel seeds. Toss to coat well.
Spread wedges onto a baking tray, leaving plenty of room between each slice. This avoids the zucchini ending up soggy - use two trays if needed. Roast in the oven for 15 minutes, until the zucchinis are tender and a little caramelised on the edges. If they need a little more colour, give them a shake and put back into the oven for another 5 minutes.
Put the into the really big bowl the zucchinis came out of adding another 2 tablespoons of . Season generously with the and pepper, the zest and juice of a , add a small minced , then chopped and the . Mix well and set to the side. The marinade the cannellini beans are in will become your salad dressing).
Once the zucchinis have cooled, add them into the white bean bowl with chopped and .
Gently mix, lightly coating everything with the marinade at the bottom of the bowl. Taste for seasoning and adjust, adding more , or pepper as needed. Finally toss through the and serve.
Clove Kitchen's tips
Leave plenty of room between the zucchini wedges on the tray as this avoids the zucchini ending up soggy - use two trays if needed. Make sure the oven is nice and hot when you put the zucchini in, so they get a nice bit of charring without overcooking.
Helpful tips
Can I use a different type of bean instead of cannellini beans?
What can I use instead of yoghurt for a dairy-free version?
Can I make this salad ahead of time?
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Notes
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