Zucchini and bean salad

Bean salad with asparagus and zucchini

This salad is a complete and filling meal packed with energy and fiber. A most nutritious salad rich in protein and other nutrients. Zucchini is high in antioxidants especially like carotenoid which is great for eye and heart health. These antioxidants are most prevalent in the skin of the zucchini so be sure to eat the zucchini whole. The presence of cumin seed powder not only gives it a delicious mediterranean kick but, also further enhances the nutritious value of this salad. Cumin seeds have many health benefits including fighting infections, enabling a healthy digestion and also have anti-inflammatory properties. Cayenne pepper is another spice that has great nutritional value. It is known for it’s ability to boost metabolism, improve digestion and may also help lower blood pressure.

Serves 4

Ingredients :

1. Organic red kidney beans 400 gms
2. Organic black beans 400 gms
3. 1 big zucchini quartered
4. 5 thin stalks of asparagus
5. 3/4 cup scallion chopped
6. A bunch of coriander leaves
7. 2 tbsp of cubed feta cheese
8. 1 tbsp olive oil
9. 1 tsp garlic minced
10. 1 tsp cracked black pepper
11. 1 tsp sea salt

Salad dressing :

1. 1 tsp tahini
2. 1 tsp sea salt
3. 1 tsp cumin seed powder
4. 1 tsp cayenne pepper
5. 1 tsp raw honey
6. 2 tbsp extra virgin olive oil
7. 2 tbsp lemon juice
8. 1 tsp balsamic vinegar

Method :

1. Cut zucchini into quarters and lay the pieces out on a baking pan
2. Place the asparagus stalks next to the zucchini
3. Drizzle olive oil and sprinkle salt, black pepper, and the chopped garlic
4. Bake zucchini and asparagus in the oven at 180C for 20 mins

1. Slice the scallion into 1/2 inch pieces
2. Cut the asparagus into small pieces
3. Separate the coriander leaves from the stalks
4. Make the salad dressing
5. Toss everything together pour the salad dressing over and serve it warm!