Our family enjoys our sweet zucchini; and we love feta cheese (or any cheese, really). This dish ‘helps’ this kids eats their veges. The white beans make it a well-balanced Saturday lunch that really lasts until dinner.
White bean and zucchini salad
- 1 cup of dried cannellini beans
- olive oil
- ½ small red onion, diced
- 2 small zucchini, halved, seeds removed, cut into 1cm dice
- 2 cloves finely chopped garlic
- a handful of green beans
- 1 tbsp balsamic vinegar
- juice of ½ lemon
- 1 or 2 cups of tomato (chopped, or cherry tomatoes cut in half if you can get them)
- marinated artichoke halves (how many is up to you – I put in more because I like them)
- parsley and mint leaves
- salt and pepper
- feta cheese (ours comes in 200g packs, so that’s how much we use in this)
- Soak the cannellini beans overnight, then boil them for about an hour or until they are soft. Rinse them with cold water when they’re done.
- Saute the onions, chopped zucchini and garlic in olive oil.
- Toss in the green beans so they cook just long enough to soften.
- After everything has cooled down, mix it all together in a large bowl. You can use a bit more olive oil to balance the vinegar.
- Add the parsley, mint, salt and pepper to taste.
- Just before serving, add the rocket, artichoke and feta
If you forgot to soak the cannellini beans the night before, just boil them on a fast simmer for longer. Allow about 2 hours if you do it this way. The beans won’t hold their shape as well, but they still look just fine and the taste buds don’t care at all.
Source: Adapted from a recipe in the ‘Food and wine’ insert in the Canberra Times