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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
mins
Cook time:
25
minutes
mins
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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