Grilled Antipasto Salad Bowls
with White Beans & Olive-Balsamic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
One pleasure of an antipasto platter is picking and choosing what to eat next. These salad bowls put grilled zucchini and sweet pepper at the end of your fork, along with hearty white kidney beans. Coming in to tie up every mouthful with a bow is a lip-smacking vinaigrette studded with briny chopped olives.
We will send you:
- 1 Green zucchini
- 1 Head of curly leaf lettuce
- 2 Garlic cloves
- 1 Sweet pepper
- 540ml White kidney beans (canned)
- 30ml Balsamic vinegar
- 30g Olives
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Sulphites
You will need:
Oil
BBQ
Strainer
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
3 g
Sodium
1410 mg
Total Carb
55 g
Sugars
12 g
Protein
18 g
Fibre
22 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Drain and rinse the kidney beans. Cut the zucchini lengthwise into ½ inch pieces. Halve, core and quarter the sweet pepper lengthwise. Separate the lettuce leaves; tear the leaves. Roughly chop the olives. Mince the garlic.
Grill the zucchini & sweet pepper
In a large bowl, combine the zucchini, sweet pepper, a drizzle of oil, ¾ of the garlic, the spices and S&P. Add to the BBQ and grill, turning occasionally, 6 to 8 min., until browned and tender. Transfer to a cutting board. Once cool enough, cut the zucchini and sweet pepper crosswise into ½ inch pieces. Reserve the bowl.
Make the vinaigrette
In the same bowl, combine the olives, vinegar, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
Make the salad & serve
To the bowl of vinaigrette, add the kidney beans, lettuce, zucchini and sweet pepper. Divide the salad between your bowls. Bon appétit!
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