Description
This grilled zucchini and runner bean salad is a fresh, smoky, and creamy summer dish. Grilled vegetables are paired with a tangy tahini dressing and topped with herbs and seeds for a flavorful side or light main.
Ingredients
2 medium zucchinis, sliced lengthwise
1 cup runner beans (or green beans), trimmed
1 tbsp olive oil
Salt and black pepper, to taste
2 tbsp toasted pumpkin or sunflower seeds
A handful of fresh mint or parsley, chopped
3 tbsp tahini
1½ tbsp lemon juice
1 tbsp olive oil (for dressing)
1 tbsp maple syrup or honey
1 garlic clove, minced
2–3 tbsp water (to thin dressing)
Instructions
- Toss sliced zucchini and runner beans with olive oil, salt, and pepper.
- Grill vegetables for 3–5 minutes per side until charred and tender.
- In a bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and garlic. Gradually add water until dressing reaches desired consistency. Season with salt and pepper.
- Arrange grilled vegetables on a platter, drizzle with tahini dressing.
- Top with chopped herbs and toasted seeds before serving.
Notes
- Substitute runner beans with green beans or snow peas.
- Roast vegetables instead of grilling at 425°F for 15–20 minutes.
- Serve over couscous, quinoa, or farro for a heartier dish.
- Add grilled tofu, chickpeas, or feta for extra protein or richness.
- Dressing keeps for up to 7 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 5g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
