A light, grilled salad made with charred zucchini, creamy butter beans, and a punchy lemon-tahini dressing. Ready in under 15 minutes, it’s fresh, herby, and works as a standalone vegetarian dish or a side to grilled meat or fish.
Category
Lunch
Servings
4
Prep time
10 minutes
Cook time
5 minutes
A light, grilled salad made with charred zucchini, creamy butter beans, and a punchy lemon-tahini dressing. Ready in under 15 minutes, it’s fresh, herby, and works as a standalone vegetarian dish or a side to grilled meat or fish.
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
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sea salt, to season
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2 zucchini, mandolin
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1 tbsp olive oil
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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. Toss gently to coat 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.
Transfer the zucchini to a large bowl.
Add the butter beans and dressing to the zucchini and toss gently to combine. Transfer to a serving platter and serve.
Recipe notes
Cook support
The zucchini can be cooked using a grill pan on the stove if you do not have a BBQ grill.
Substitutions
The butter beans can be switched out for another canned white bean you have on hand, such as cannelini, or great northern beans.
Storage
Any leftovers can be stored in the fridge in an airtight container for up to a week.
Serving ideas
This makes a light and tasty vegetarian meal or it can be paired with some grilled steak, chicken or fish for some extra protein.
