Embrace summer flavours with this Grilled Vegetable and Cannellini Bean Salad, a vibrant and nutritious dish perfect for warm weather dining.
This salad combines the smoky taste of grilled vegetables with the creamy texture of cannellini beans, all brought together with a homemade vegan pesto.
It’s a versatile recipe that can be enjoyed as a satisfying vegetarian meal or enhanced with grilled chicken or fish for those who prefer a protein boost.
Ingredients
For the Salad:
- 1 courgette, sliced
- 1 bell pepper, sliced
- 1 red onion, cut into wedges
- 150 g cherry tomatoes
- 1 can (400 g) cannellini beans, drained and rinsed
- 100 g mixed leafy greens (e.g., spinach, rocket, watercress)
- Salt and pepper, to taste
- Olive oil, for grilling
For the Vegan Pesto:
- 50 g fresh basil leaves
- 30 g pine nuts (or walnuts)
- 2 cloves garlic
- 15 g nutritional yeast
- 120 ml olive oil
- Juice of 1 lemon
- Salt, to taste
Optional Protein:
- 2 boneless, skinless chicken breasts or 2 fish fillets such as salmon.
Instructions
- Prepare the Pesto:
- In a food processor, combine the basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt to taste. Set aside.
- Grill the Vegetables:
- Preheat the grill or a grill pan over medium-high heat.
- Toss the zucchini, bell pepper, and onion with a little olive oil, salt, and pepper.
- Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.
- Optional: Grill the Protein:
- If adding chicken or fish, rub the protein of choice with olive oil, salt, and pepper.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked.
- For fish, grill for about 3-4 minutes on each side, or until it flakes easily with a fork.
- Remove from the grill and let rest for a few minutes before slicing.
- Assemble the Salad:
- In a large bowl, combine the grilled vegetables, cherry tomatoes, and cannellini beans.
- Add the mixed salad greens and toss gently to combine.
- If using, add the sliced grilled chicken or fish on top.
- Serve:
- Drizzle the vegan pesto over the salad and toss lightly. Adjust seasoning with salt and pepper if needed.
- Serve immediately or chill in the refrigerator for a refreshing cold salad.
The smoky vegetables and creamy beans, enhanced by a vibrant vegan pesto, create a satisfying meal on their own or with the addition of grilled chicken or fish.
Perfect for picnics, barbecues, or a light lunch, this salad is sure to become a seasonal favourite.
