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Home / Recipes
bean-recipe-buffalo-mozzarella-black-bean-artichoke-salad-with-charred-courgettes-boldbeanco
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Rated 5.0 by 3 users.

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.

Feeds: 3
Takes: 15 minutes
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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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