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.
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.
Notes
2 servings