Roast Courgette, Green bean, Chickpea & Broad Bean Salad

Even though its now September I’m sneaking in another salad. This is a more developed and substantial version of the roast courgette salad I recently posted on Instagram – I absolutely adore the combination of roast courgette, mint and lemon. So fresh and delicious, beautiful Summer flavours. 

Here I’ve added broad beans and chickpeas to make if it more balanced and nutritious. But this would also work really well with peas which you could use instead of either the beans or chickpeas.


My coconut mint dressing is just so dreamy – it’s fantastic on salads, as well as curry topping, in sandwiches ..It’s so good I think it’s currently challenging my tahini dressing as my favourite!


As my salad contains pulses and lots of roast veg it really is a meal in itself – but I made the dressing extra juicy – perfect so that chucks to sourdough can be dipped in. Yum!


I hope you enjoy, much love, Niki xxx

I'd love to know if you made this recipe.

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Info

 

  2 servings
  20 minutes preparation time
  25 minutes cook time

Ingredients

  • 3 courgettes chopped roughly 
     
  • 200g green beans trimmed and chopped in half 
     
  • 1 tbsp olive oil 
     
  • Pinch sea salt flakes
Coconut mint dressing; 
 
  • 4 tbsp chopped mint 
     
  • 4 tbsp coconut yogurt 
     
  • 1 tbsp extra virgin olive oil 
     
  • Juice 1/2 lemon
  • Big pinch sea salt 
     
For the salad;
  • 1 can chickpeas drained 
     
  • 150g broad beans defrosted or fresh 
     
  • Juice 1 lemon 
     
  • 3-4 tbsp extra virgin olive oil
  • Big pinch sea salt
Toppings 
 
  • 3 tbsp pine nuts toasted 
     
  • Fresh mint
     
  • Pea shoots – optional 

Directions

  1. Pre heat your oven to 180c 
     
  2. Add the courgette and green beans to a baking tray, drizzle with olive oil and season well. 
     
  3. Roast for aprox 25 minutes or until soft. Set aside.
To make the mint dressing; 
  1. Add all the ingredients to a jar and mix to combine. 
To make the salad; 
  1. Add the chickpeas, broad beans, roast veg, lemon juice, olive oil and salt to a large platter or bowl. Toss to combine.
  2. Now too with dollops of the coconut mint dressing, pine nuts, fresh mint and pea shoots.

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