Lemon grilled zucchini and tender green beans topped with sun dried tomatoes and roasted pine nuts is the perfect salad alternative you won't be able to get enough of.
Serves: 6–8
INGREDIENTS
6 fat zucchini, ends trimmed and halved lengthwise
1 lemon, cut into ½ cm thick slices
olive oil
300 grams slim green beans, stalk end removed
½ cup thinly sliced sun-dried tomatoes
¼ cup pine nuts, roasted
Dressing
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon sweet smoked paprika
¼ teaspoon ground allspice
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
METHOD
Brush the zucchini with olive oil and season. Grill both sides, on a ridged grill or sauté pan until just cooked but still with some bite. Overcooking will result in a soggy salad. Cool.
Brush the lemon slices with olive oil and grill until golden, about 1 minute each side. Cut into small pieces.
Cook the beans in boiling salted water until tender. Drain and refresh in cold water. Pat them dry on kitchen towels.
Dressing: Put all the ingredients in a food processor and blend until smooth. Season.
To serve: Slice the zucchini on the diagonal and cut the beans into shorter lengths.
Combine everything in a large bowl and toss gently with the dressing. Transfer to a serving dish.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.