Grilled Vegetable and Cannellini Bean Salad 

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.