The key to this hearty salad is the salty caper dressing, complemented by sweet dates, crunchy almonds and creamy feta – tossed together with quinoa, cannellini beans and charred vegetables.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Pre-cook 1 cup of white quinoa (store in an airtight container in the fridge).
Make the caper dressing. (store in an airtight jar in the fridge)
Ingredients:
- 1 Tbsp capers
- 1 Tbsp caper brine
- 1 Tbsp red wine vinegar
- 2 garlic cloves
- ½ cup fresh coriander
- 3 Tbsp olive oil
Method:
1. Add all the dressing ingredients into a blender and blend until roughly chopped.
Tips
Tips
- The zucchini takes longer than the green beans to cook and crisp up – that’s why we add them in the last 10-15 minutes of the zucchinis cooking time.
- Give the zucchini enough space on the tray to allow them to go golden and crispy. Overcrowding the baking tray will cause the zucchini to go limp and soggy.
Shortcuts
Vegetables
- For extra vegetables you can add roasted broccoli and baby spinach or rocket.
- Swap zucchini and/or green beans for cauliflower, broccoli, kale or frozen peas.
Protein
- Swap cannellini beans for butter beans or chickpeas.
- For add protein, serve with a side of honey mustard chicken skewers or grilled meat of choice.
- Would also be delicious with smoked or pan-fried salmon.
Other
- Swap out the goat cheese for feta.
- Swap almonds for pistachios.
- Swap quinoa for wild rice or another ancient grain like freekeh.
- Swap dates for currents or roughly chopped raisins.
Ingredients
- 1 cup white quinoa (uncooked)
- 250g green beans (ends removed and cut in half)
- 5 zucchinis (sliced)
- 400g cannellini beans (drained and rinsed)
- 6 dried dates (finely chopped)
- ¼ cup olives (roughly chopped)
- ⅓ cup almonds (roasted and roughly chopped)
- 100g chevre goat cheese (crumbled)
- Olive oil
- Salt and pepper
Caper dressing
- 1 Tbsp capers
- 1 Tbsp caper brine
- 1 Tbsp red wine vinegar
- 2 garlic cloves
- ½ cup fresh coriander
- 3 Tbsp olive oil
Method
- Preheat the oven to 200 degrees celsius, fan bake.
- Grab two large baking trays, add the sliced zucchini to one and the green beans to the other; drizzle each tray with olive oil and season with salt and pepper.
- Once the oven has reached temperature add the zucchini and cook for 25 minutes; after 10 minutes add the green beans and cook both vegetables for a further 15 minutes.
- Cook the quinoa as per the packet instructions.
- Add all the dressing ingredients into a blender and blend until combined.
- In a large bowl add the cannellini beans and cooked quinoa; pour over the dressing and toss well.
- Add the dates, olives, almonds, coriander, feta and roasted vegetables; toss to combine.
Variations
Vegetables
- For extra vegetables you can add roasted broccoli and baby spinach or rocket.
- Swap zucchini and/or green beans for cauliflower, broccoli, kale or frozen peas.
Protein
- Swap cannellini beans for butter beans or chickpeas.
- For add protein, serve with a side of honey mustard chicken skewers or grilled meat of choice.
- Would also be delicious with smoked or pan-fried salmon.
Other
- Swap out the goat cheese for feta.
- Swap almonds for pistachios.
- Swap quinoa for wild rice or another ancient grain like freekeh.
- Swap dates for currents or roughly chopped raisins.
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