Grilled zucchini and butter bean salad with a bright lemon tahini dressing and fresh dill. Simple, healthy and ready in 15 minutes as a side or a light meal.
Zucchini and Butter Bean Salad
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Category
Lunch
Servings
4
Prep time
10 minutes
Cook time
5 minutes
Grilled zucchini and butter bean salad with a bright lemon tahini dressing and fresh dill. Simple, healthy and ready in 15 minutes as a side or a light meal.
I always seem to have tins of butter beans sitting at the back of the cupboard and I am never quite sure how they got there. But they are one of the most useful things to keep on hand. They are creamy, filling, and they take on flavour really well, which makes them a great base for a salad like this one.
This comes together in about fifteen minutes and works really well as a side during the week alongside some grilled fish or chicken. Or make it as part of a bigger spread at a weekend feast when you want to bring some freshness to the table.
Ingredient Notes
Tahini: Hulled tahini is smoother and milder in flavour than unhulled. You will find it in the health food section or international aisle of most supermarkets. Give the jar a good stir before you use it as the oil tends to separate and settle at the top.
Butter beans: Canned butter beans are perfect here. Rinse them really well under cold water and drain them thoroughly before using. They have a creamy texture and a mild flavour that works well with the bright lemon dressing. If you cannot find butter beans, cannellini beans are the closest substitute.
Zucchini: You want to slice these really thin so they cook quickly on the grill and have a nice tender texture in the salad. A mandolin gives you the most even slices, but a vegetable peeler gives you long thin ribbons which also look great. If using a knife, aim for slices about 2-3mm thick.
Fresh dill: Fresh dill has a light flavour that goes really well with the lemon dressing. If you do not have fresh, you can use dried dill but reduce the amount to about half a tablespoon, as dried herbs are more concentrated and the flavour will not be as bright.
Equipment:
- Mandolin or vegetable peeler
- BBQ grill or grill pan
- Small bowl for the dressing
- Large mixing bowl and serving platter
- Wooden spoon and teaspoon
Ingredients
-
zest and juice of 1 lemon
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1 tbsp hulled tahini,
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1 clove garlic, finely grated
-
1½ tbsp chopped dill
-
sea salt, to season
-
2 zucchini, mandolin
-
1 tbsp olive oil
-
400g can butter beans, rinsed and drained
Directions
Prep the dressing
Combine the lemon zest and juice with the tahini in a small bowl. Add the garlic and dill and season with a pinch of salt. Mix until well combined, then set aside.
Cook the zucchini
Slice the zucchini thinly using a mandolin or a vegetable peeler. Place the zucchini on a tray and drizzle with the oil and season with salt.
Heat a BBQ grill to high or a grill pan over high heat. Cook the zucchini for 1-2 minutes on each side, until lightly charred.
Finish and serve
Transfer the zucchini to a large bowl and add the butter beans and dressing to the zucchini and toss gently to combine.
Transfer to a serving platter and serve alongside fish, chicken, or any protein of your choice.
Recipe notes
Chef Tips
No BBQ? Use a grill pan
A cast iron or heavy grill pan over high heat works just as well as a BBQ for getting a good char on the zucchini. Make sure the pan is properly hot before you add the slices so you get colour quickly without the zucchini going soft and steamy instead of charred.
Swap the beans if you need to
Butter beans are the best option here because of their size and creaminess, but any canned white bean works well. Cannellini beans are the closest substitute. Great northern beans also work. Just rinse and drain them well regardless of which you use.
Serve it as a meal or a side
This works as a light vegetarian meal on its own, or as a really good side dish alongside grilled steak, chicken, or fish. It also fits well into a bigger spread with other salads and some good bread on the side.
FAQs
Can I make this ahead of time? The dressing can be made a day or two ahead and kept in the fridge. The zucchini is best cooked just before serving as it can soften and lose its texture if it sits dressed for too long. If you want to get ahead, grill the zucchini and make the dressing separately, then toss everything together just before you are ready to eat.
Can I use a different bean? Yes, any canned white bean works here. Cannellini, great northern, or even chickpeas would all be good. Just rinse and drain them well and pat dry before adding to the salad.
Can I make this without a mandolin? Yes. A vegetable peeler gives you long thin ribbons which look great in the salad and are easy to do. Alternatively, a sharp knife and a bit of patience works fine. Just aim for slices that are thin enough to cook quickly on the grill.
Is this recipe vegan? Yes, all the ingredients are plant-based. It is a great option as a vegan main or a side dish at a table with mixed dietary needs.
Can I use dried dill instead of fresh? You can, but fresh dill gives a much brighter, cleaner flavour. If using dried, reduce the quantity to about half a tablespoon as dried herbs are more concentrated. The result will still be good, just a little different.
How long do leftovers keep? Stored in an airtight container in the fridge, leftovers will keep for up to a week. The flavours develop a bit more as it sits, so next-day leftovers are often just as good. Give it a quick toss before serving.
