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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.
We've sprinkled ours with a spoonful of Daily30+ the 30 plant wholefood supplement from ZOE, the gut health scientists. Ideal for added crunch + gut-loving goodness.
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
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.
Toast the sunflower seeds in a dry pan for 1-2 minutes until lightly golden and smelling toasty. Set aside.
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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