Grilled Zucchini, Bacon and Creamy Bean Salad Scoops
(11 Mar 2016)

Zucchini, bacon and bean salad scoops Expresso
Grilled Zucchini, Bacon and Creamy Bean Salad Scoops


Recipe by Moira Allison
 
Serves 10 – 12 portions, scoops




¾ c Low oil dressing
½ c Greek yoghurt
2 tsp harissa paste
2 tsp Honey
1 Lemon, zested and juiced
1 tsp garlic, minced
5 ml Red chillies, deseeded and chopped
Salt and pepper to season


1 tin KOO kidney beans, rinsed and drained
1 tin KOO butter beans, rinsed and drained
½ c Red onion, peeled and diced
2 tsp chives, chopped
4 zucchini/ courgettes, sliced on the diagonal
200 g bacon, chopped and fried to crispy
Salt and pepper to season
1 TBSP coriander, chopped
1 Large Romaine or cos lettuce, Cups separated (to make at least 12 cups)




Flavored Mayonnaise: combine all the mayonnaise ingredients, set aside and allow flavors to infuse for 10 to 15 minutes.
Heat a griddle pan with a little olive oil, season zucchini and grill for 1 minute on each side then set aside.
In a glass bowl, mix the red kidney beans, butter beans, red onion and chives together, and then mix with the flavoured mayonnaise.
Assembly: Spoon the bean salad into romaine lettuce cups, place a few pieces of grilled zucchini on top and garnish with the chopped coriander and bacon bits.


Chefs Suggestion: Can be served as a starter/appetizer or as an accompaniment to a meal. Try using different KOO beans for variation.

 

Watch the recipe here:


 

 

 

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