Cannellini bean & vegetable salad
Ingredients
- 1 medium Red bell pepper raw halved and deseeded 4.2oz
- 1 medium Zucchini thickly sliced 6.9oz
- ¾ cup Canned cannellini beans drained and rinsed 6.9oz
- 1 medium Green onion finely chopped 0.5oz
- ½ cup Parsley fresh chopped 1.1oz
- 1½ tbsp Extra virgin olive oil 0.7oz
- 2 tbsp Balsamic vinegar 1.1oz
- 1 dash Black pepper
- 4 small Whole-wheat pitas 4″ dia toasted 4oz
Steps
- Turn on the broiler to medium-high. Place the bell pepper onto a baking tray and under the broiler. Cook for 3 to 4 minutes. Remove tray and turn over the bell pepper halves. Add the zucchini to the tray and broil for a further 3 to 4 minutes, turning the zucchini after about 2 minutes. Remove vegetables once the bell pepper skin is blackened and blistered in places and the flesh is soft. Allow vegetables to cool.
- Once cool, remove red pepper skin and slice the flesh into strips. Place in a bowl along with the zucchini, cannellini beans, green onions, and parsley.
- Pour the olive oil and vinegar over the salad and toss well. Season with black pepper if desired.
- Divide into two servings. Serve with toasted pita bread, broken up into ‘chips’.
- TIP: You can also use a grill pan on the stove to grill the vegetables.