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roast-courgette-green-bean-chickpea-broad-bean-salad 1a

Roast Courgette, Green bean, Chickpea & Broad Bean Salad

A gorgeous combination of roast courgette, green beans, chickpeas, broad beans, mint and lemon. Fresh and substantial at the same time.
Prep time: 20 minutes
Cook time: 25 minutes
2 servings
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Ingredients

  • 3 courgettes chopped roughly
  • 200 g green beans trimmed and chopped in half
  • 1 tbsp olive oil
  • Pinch sea salt flakes

For the 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
  • 150 g broad beans defrosted or fresh
  • Juice 1 lemon
  • 3-4 tbsp extra virgin olive oil
  • Big pinch sea salt

For the toppings

  • 3 tbsp pine nuts toasted
  • Fresh mint
  • Pea shoots–optional

Instructions

  • Pre heat your oven to 180c
  • Add the courgette and green beans to a baking tray, drizzle with olive oil and season well.
  • Roast for approx 25 minutes or until soft. Set aside.

To make the mint dressing

  • Add all the ingredients to a jar and mix to combine.

To make the salad

  • Add the chickpeas, broad beans, roast veg, lemon juice, olive oil and salt to a large platter or bowl. Toss to combine.
  • Now too with dollops of the coconut mint dressing, pine nuts, fresh mint and pea shoots.
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