This zucchini salad with giant beans and pesto dressing contains healthy fats and is delicious for lunch or dinner. The homemade pesto dressing completes the salad. In addition to being a seasoning, this source of healthy fats is also good for the heart!
Ingredients
For 4 people
- 2 red onions
- 2 courgettes
- 500 g giant beans
- 200 g spelled
- 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
Read also: 'Annemiek's recipe:zucchini moutabal'
Preparation method
- Preserve the red onion by cutting it into rings and then placing it in a bowl with the apple cider vinegar and boiling water. Leave on the counter for at least 30 minutes.
- Put the basil together with the Parmesan cheese and lemon juice and zest in a food processor and slowly pour in the Becel Oil Blend with olive oil until you have a smooth pesto sauce. Taste and season with salt and pepper.
- Cook the spelled according to the instructions on the package.
- Remove the ends of the courgettes and cut the courgettes horizontally into slices about 5 mm thick. Heat Becel Original for cooking and baking in a frying pan and stir-fry the zucchini for 4 minutes until it is al dente.
- Rinse the giant beans and put them in a bowl with the stir-fried zucchini, spelled and arugula. Toss everything together well, garnish with the pickled red onion and serve with the pesto sauce.
Recipe and image:Becel
