Grilled Zucchini, Green Bean and Sun-dried Tomato Salad

, from Issue #28. September, 2015
Photography by Aaron McLean.
Grilled Zucchini, Green Bean and Sun-dried Tomato Salad

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


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

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


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.