Posted on: February 9th, 2010 by admin No Comments

While researching some cultural salads for a friends party, we found so many delicious salad recipes from around the world. (You have to dress up as if you’re native to your dish’s country- I love it!) We are going to have a salad special and feature a few of our new favorites! Salads are wonderful because you can make the most of seasonal veggies and fruits, which means the whole thing is extra fresh and flavorful. Healthy and easy to make, low in calories and pretty- what’s not to love?


Grilled zucchini, tomato and bean salad with basil dressing

  • 250g (8-9 oz) cannellini or haricot beans (or 1 tin) or use dried beans and soak them overnight
  • 3 tbsp extra virgin olive oil
  • 3 zucchini/courgettes, cut into ribbons (pretty thin)
  • a small punnet of cherry tomatoes, cut in half
  • salt and freshly ground black pepper


  • 1 bunch of basil leaves
  • 1/2 garlic clove, crushed
  • a pinch of salt
  • 100ml (6 Tbs) olive oil

Drain the beans, pop them in a large bowl and toss with a spoonful of olive oil.

Toss the zucchini with the remaining olive oil and grill on a ridged griddle pan, or under a hot grill, until tender and lightly charred. The barbecue also works great for these.

For the dressing, put all the ingredients in a food processor or blender and whiz until smooth. Or we use a mortar and pestle and grind the ingredients until not quite smooth.

Gently mix the beans, tomatoes and zucchini together in a large bowl and add enough basil dressing to coat. Taste and adjust seasoning and serve with some dark rye bread.

Recipe by: Jane Baxter of the Riverford Farms kitchen

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