This vibrant zucchini salad combines giant beans with a homemade pesto dressing, delivering healthy fats that make it ideal for lunch or dinner. The pesto not only elevates the flavors but also supports heart health as a nutrient-rich addition.
Read also: 'Annemiek's recipe: zucchini moutabal'
Ingredients
For 4 people
- 2 red onions
- 2 courgettes
- 500 g giant beans
- 200 g spelt
- 40 g arugula
- 30 g fresh basil
- 30 g Parmesan cheese
- 100 ml apple cider vinegar
- 150 ml boiled water
- 1 lemon, juice and zest
- 4 tbsp Becel Oil Blend with olive oil
- 2 tbsp Becel Original for cooking and baking
- salt and pepper
Preparation method
- Quick-pickle the red onions: Slice into rings and place in a bowl with apple cider vinegar and boiling water. Let sit for at least 30 minutes.
- Make the pesto: Blend basil, Parmesan, lemon juice, and zest in a food processor. Gradually add Becel Oil Blend with olive oil until smooth. Season with salt and pepper to taste.
- Cook the spelt according to package instructions.
- Trim courgettes and slice horizontally into 5 mm thick pieces. Heat Becel Original in a pan and sauté for 4 minutes until al dente.
- Rinse giant beans, then toss with sautéed courgettes, cooked spelt, and arugula. Top with pickled onions and serve with pesto dressing.
Recipe and image: Becel
