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20 minutes
BBQ
One pot wonder

Grilled Zucchini, Feta & White Bean Salad

with Focaccia Croutons & Pesto-Balsamic Vinaigrette

Cooking time

20 minutes

Servings

4

Calories

590 /serving

Spread the love with a salad that has more than enough to go round. This hefty veggie platter comes brightly dressed in a vinaigrette whipped together from basil pesto, white balsamic vinegar and roasted garlic—pushing all the right flavour buttons. Meantime, it’ll easily take everything you throw at it: white kidney beans, cubes of feta cheese, cherry tomatoes and grilled zucchini. Plus mega-sized croutons fashioned from our garlic focaccia, which you’ll add at the last minute so they’re at their crunchy munchy best.

We will send you:

  • 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 2 Zucchini
  • 280g Cherry tomatoes
  • 60g Basil pesto
  • 15ml White balsamic vinegar
  • 15g Minced roasted garlic
  • 540ml White kidney beans (canned)
  • 120g Feta
  • 2 Garlic focaccia buns
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk, Sulphites, Cashews, Pine nuts, Wheat, Barley, Rye

You will need:

Strainer
Olive oil
Oil
Salt & pepper
Grill pan (or BBQ)
Total Fat
39 g
Saturated Fat
9 g
Sodium
930 mg
Total Carb
43 g
Sugars
7 g
Protein
17 g
Fibre
7 g
Preparation
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Mise en place
If you wish to use a BBQ, heat it on high, making sure to oil the grill first. Drain and rinse the kidney beans. Slice the zucchini crosswise on an angle into ¼ inch rounds. Halve the tomatoes. In a large bowl, make the vinaigrette by combining the pesto, vinegar, garlic and 5 tbsp olive oil; season with the spices and S&P.
a picture
Grill the vegetables & croutons
On a large plate, toss the zucchini with a drizzle of olive oil; season with S&P. Separate the focaccia bun bottoms and tops; drizzle with olive oil. Working in batches if necessary, grill the zucchini and focaccia in a grill pan heated on medium (or on the BBQ), 2 to 3 min. per side, until nicely charred. Once cool enough, halve the zucchini and medium-dice the focaccia.
a picture
Make the salad
To the bowl of vinaigrette, add the kidney beans; stir well. Add the tomatoes, zucchini, baby greens and cheese; toss well. Add the croutons; toss well.
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Plate your dish
Divide the salad between your plates. Bon appétit!