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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 5.0 by 1 user.

Buffalo Mozzarella, Black Bean + Artichoke Salad with Charred Courgettes

A perfect salad for summer entertaining. There's few ingredients involved here, so get your hands on the best quality you can find - let them SHINE. 

Feeds: 3
Takes: 15 minutes
V D G

Ingredients

1 jar Queen Black Beans, drained and rinsed

2 tbsp olive oil, plus extra to finish

1 large courgette, roughly chopped into 2cm thick chunks

45g sunflower seeds

1 ball buffalo mozzarella

160g jarred artichokes (drained weight)

50g kalamata olives, halved

1 large handful of rocket

The juice of ½ lemon

A handful of fresh parsley leaves (roughly 10g)

Directions

1

Heat a griddle pan or skillet over a high heat. Lightly toss the courgette chunks in a tablespoon of oil and a pinch of salt and cook for 7-8 minutes until soft and slightly charred on the edges, turning occasionally.

2

Toast the sunflower seeds in a dry pan for 1-2 minutes until lightly golden and smelling toasty. Set aside.

3

Assemble the salad. Roughly tear the mozzarella onto a serving platter, tumble over the drained black beans, charred courgettes, artichokes, olives, rocket, parsley leaves and sunflower seeds. Gently toss. Drizzle with olive oil and a squeeze of lemon juice. Gently toss to combine.

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