Zucchini and White Bean Salad with Feta
From: Ian Seddon's Cookbook
🥘 Ingredients
- cannellini beans or other white beans 2
- medium lemon 1
- fat garlic cloves 2
- Kosher
- Aleppo pepper or a pinch red pepper flakes 0.5-1 tsp
- Tofu Feta 3 tbsp
- medium zucchini 18-21 oz
- high-heat 1 ½ tbsp
- flat-leaf parsley or fresh basil or dill 1 cup
- fresh mint ¼ cup
- Medjool dates 4
- medium or large ripe avocado 1
- Toasted Walnuts ½ cup
- good-quality extra virgin olive oil 1 tbsp
- Crusty bread to serve 4
If you have preserved lemons on hand, you can use 1 tbsp of minced preserved lemon peel instead of lemon zest in step 1. If you don’t have fresh lemon juice to use in steps 1 and 8, use good-quality red wine/white wine/champagne vinegar. If you bought vegan feta instead of making the Tofu Feta, replace the Tofu Feta brine with 1 tbsp extra virgin olive oil and 2 tbsp lemon juice or vinegar of choice. This salad is quite veggie-heavy, so you may not need to serve it with a side salad. Storage: This salad is best served fresh; if planning to keep leftovers, store leftover salad for up to 2 days (separate from the avocado). Take leftovers out to sit at room temp for a bit, then liven up the flavors with a squeeze of lemon juice, a pinch of salt and pepper, and fresh chopped herbs, if you have any. Top with avocado right before serving. Nutrition boost: Finely chop some sugar snap peas and fold them into the salad. For added protein and crunch, stir in store-bought roasted chickpeas. Shortcut: If your zucchini is in season and tender, you can skip charring the zucchini (step 5). Simply chop the zucchini very finely and keep it raw.
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1Gather: cannellini beans or other white beans , medium lemon , fat garlic cloves , Kosher salt and freshly cracked black pepper, Aleppo pepper or a pinch red pepper flakes , Tofu Feta , medium zucchini , high-heat , flat-leaf parsley or fresh basil or dill , fresh mint , Medjool dates , medium or large ripe avocado , Toasted Walnuts , good-quality extra virgin olive oil . For the for serving:: Crusty bread to serve .
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2In a large bowl, combine the drained beans, lemon zest, 1 1/2 tsp lemon juice, garlic, 1/2 tsp kosher salt, and Aleppo pepper if using.
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3Set a strainer over a bowl and drain the brine from the Tofu Feta into the bowl. Measure out 3 tbsp of brine and pour the brine over the beans. Toss to coat and set aside to marinate.
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4Prepare your side salad, if you’re making one.
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5Prep the zucchini. Slice off the zucchini tops. Slice lengthwise into ½-inch (1.5 cm) thick spears.
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6Cook the zucchini. Open some windows for ventilation. Heat a large cast iron skillet over high heat for 3-4 minutes , or until just lightly smoking. While you wait, toss the zucchini in a large bowl with the high-heat oil, 1 tsp kosher salt, and several cracks of black pepper. Add half of the zucchini to the hot pan, or as many as will fit. Cook undisturbed for 2 minutes, or until lightly charred. Use tongs to flip and cook the second side for 2 minutes. Transfer to a cutting board. Repeat with the remaining zucchini, but you may only need to cook for 90 seconds each side.
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7While the zucchini cooks and cools, prep the other ingredients. Herbs: Chop the parsley and mint (if using). Dates: Pit the dates, then chop into small pieces. Avocado: Tear into chunks using your hands, or cut into cubes.
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8Once slightly cooled, cut the charred zucchini into bite-sized chunks.
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9To the marinated beans, add the zucchini, dates, herbs, and Toasted Walnuts. Crumble the Tofu Feta into the salad. Toss, then taste and season with 1 tbsp lemon juice, the olive oil, and salt/pepper to taste.
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10Divide the zucchini and white bean salad among plates, then add the avocado on top right before serving. Serve crusty bread (if using) and your side salad (if you made one) on the side.