Grilled zucchini salad
A fresh, fast, and flavorful salad featuring charred zucchini, protein-rich cannellini beans, and peppery rocket. Tossed with a zesty lemon-garlic dressing, garnished with fresh mint and crunchy dukkah, this salad is light, nutritious, and ready in just 20 minutes. Perfect for a healthy starter, lunch, or meal prep option.
Equipment
- 1 Grill pan
- 1 small mixing bowl
- 1 spoon or spatula
- 1 knife
- 1 Cutting board
Ingredients
Dressing:
- 1 lemon flesh only, finely chopped
- 1 small garlic clove grated
- 2 tbsp 30 ml extra virgin olive oil, divided
- Salt to taste
- Black pepper to taste
- Pinch of chili flakes optional
Salad:
- 2 medium zucchinis / courgettes ~450 g / 16 oz
- 1½ cups 250 g cooked cannellini beans, drained
- 25 g 1 oz rocket / arugula leaves
- 3 extra-large green olives thinly sliced
- A handful of fresh mint leaves torn
- Sprinkle of dukkah or roasted chopped hazelnuts
Instructions
- Prepare the Lemon-Garlic Dressing: Start by preparing the dressing to allow the flavors to meld while you work on the salad. Take the flesh of one fresh lemon, carefully removing any seeds, and chop it finely so it can release maximum juice and aroma. Peel and grate one small garlic clove, ensuring it’s finely grated to avoid overpowering bites of raw garlic. Place the lemon and garlic together in a small mixing bowl. Set aside and allow the lemon to “marinate” the garlic for a few minutes, which mellows its raw intensity and blends the flavors beautifully.
- Slice the Zucchini for Grilling: Wash your zucchinis thoroughly under running water and pat dry with a kitchen towel. Slice each zucchini lengthwise into thin slices, about 2 mm thick. Keeping the slices uniform ensures even charring and cooking. Aim for delicate, almost translucent slices that will quickly grill but still hold their shape. Place the slices on a plate in a single layer, ready for the grill pan.
- Heat and Oil the Grill Pan: Set a grill pan over medium heat and allow it to heat fully. You want the pan hot enough that the zucchini sizzles when it touches the surface, creating those characteristic char marks. Lightly brush the grill pan with a small amount of olive oil using a basting brush, ensuring an even coating. This step prevents sticking and adds a subtle layer of healthy fat that enhances flavor.
- Grill the Zucchini Slices: Carefully place the zucchini slices on the hot grill pan in a single layer. Avoid overcrowding, as this will steam them instead of charring. Allow the slices to cook undisturbed for 4-5 minutes on one side. Watch closely as the zucchini develops golden-brown char marks; the aroma should be nutty and slightly smoky. Once ready, use a spatula to gently flip each slice and grill for an additional 3 minutes on the other side. Season lightly with salt while grilling to enhance the natural sweetness of the zucchini. Remove the grilled slices from the pan and set aside on a plate to cool slightly.
- Mix the Dressing with Olive Oil and Seasoning: Return to your prepared lemon-garlic mixture. Add 1 tablespoon (15 ml) of extra virgin olive oil and stir well to combine. Taste the dressing and adjust seasoning with salt, freshly ground black pepper, and a pinch of chili flakes if you enjoy a mild heat. The dressing should be bright, tangy, and fragrant, perfectly balancing the richness of the olive oil.
- Prepare the Bean and Rocket Base: Drain the cannellini beans thoroughly to remove any excess liquid, ensuring they don’t dilute the dressing. In a medium mixing bowl, combine the drained beans with the rocket leaves and the sliced olives. Pour the prepared lemon-garlic-olive oil dressing over this mixture and toss gently until every bean and leaf is lightly coated. This creates a flavorful, protein-rich base for your salad.
- Assemble the Salad on a Platter: Choose a large serving plate for the salad. Arrange the grilled zucchini slices in an overlapping or fan-like pattern across the plate to create an appealing presentation. Spoon the dressed bean and rocket mixture over and around the zucchini, distributing it evenly for visual appeal and flavor balance.
- Add Fresh Herbs and Crunchy Topping: Tear fresh mint leaves into small pieces and scatter them generously over the assembled salad. This adds a refreshing herbal note that complements the smoky zucchini and creamy beans. Sprinkle dukkah or roasted and coarsely chopped hazelnuts on top for an extra layer of texture and a nutty, aromatic crunch.
- Final Seasoning and Serving: Give the salad one last gentle toss on the plate if needed and check the seasoning. Add more salt, pepper, or a drizzle of olive oil if desired. Serve immediately while the zucchini is still slightly warm, or allow it to cool to room temperature for a refreshing summer salad. This dish works beautifully as a starter, light lunch, or even as part of a meal prep plan for the week.
- Storage and Make-Ahead Tips: If you plan to prepare in advance, keep the grilled zucchini and bean mixture separately in airtight containers. The zucchini can be stored in the fridge for up to 2 days without losing its texture, and the beans with dressing will stay fresh for 1-2 days.Assemble the salad just before serving to maintain the zucchini’s charred texture and the mint’s freshness.
Notes
- If you don’t enjoy olives, substitute with grilled artichokes or finely chopped capers for a similar tangy bite.
- Dukkah adds a nutty crunch, but if unavailable, roasted and coarsely chopped hazelnuts or almonds work perfectly.
- Ensure zucchini slices are thin and uniform to achieve even charring without overcooking.
- Allow lemon and garlic to rest together; this mellows the garlic’s sharpness and enhances flavor.
- This salad is best served fresh but can be stored separately for meal prep.
