Name: Grilled vegetable and black-eye bean salad
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 cup (200g) dried black-eye beans; 2 clove garlic, unpeeled; 2 flat mushrooms (160g), sliced thinly; 2 medium zucchini (240g), sliced thinly lengthways; 250 gram cherry tomatoes; 1 tablespoon olive oil; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1 teaspoon finely chopped fresh thyme; 60 gram baby rocket leaves

Grilled vegetable and black-eye bean salad

Serves 4

Prep

15M

Cook

Total

1H 15M

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Ingredients

1 cup (200g) dried black-eye beans

2 clove garlic, unpeeled

2 flat mushrooms (160g), sliced thinly

2 medium zucchini (240g), sliced thinly lengthways

250 gram cherry tomatoes

1 tablespoon olive oil

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1 teaspoon finely chopped fresh thyme

60 gram baby rocket leaves

Method

1.Place beans in medium bowl, cover with water; stand overnight, drain. Cook beans in medium saucepan of boiling water about 20 minutes or until tender; drain. Rinse under cold water; drain.

2.Meanwhile, cook garlic, mushrooms, zucchini and tomatoes, in batches, on heated oiled grill plate (or grill or barbecue) until tender.

3.Peel garlic; crush. Whisk garlic, oil, rind, juice and thyme in large bowl.

4.Add beans, vegetables and rocket to bowl with garlic mixture; toss gently. Season to taste.

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