Zucchini, bean & aubergine salad

Total time 20 mins

10 mins preparation time

10 mins cooking time

Perfect for lunch, a healthy office snack or a garden party, this zucchini, azuki bean and halloumi salad comes with a warm aubergine vinaigrette made with Kikkoman Ponzu Lemon—fresh, satisfying and quick to prepare.

Ingredients

2 portion(s)

yellow zucchini

green zucchini

150 g

azuki beans (tinned)

1 tbsp

Kikkoman Sauce for Poke Bowl

organic lime

small aubergine

small shallot

small garlic clove

2 tbsp

olive oil

2 tbsp

light balsamic vinegar

2 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

2 tbsp

linseed oil

Freshly ground pepper

125 g

halloumi

small bunch parsley

Chilli flakes, to taste

Nutritional facts (per portion):2,672 kJ / 638 kcal

32.6 gFat

34.3 gProtein

44.3 gCarbohydrates

Preparation

Step 1

1  yellow zucchini – 1  green zucchini – 150 g azuki beans (tinned) – 1 tbsp Kikkoman Sauce for Poke Bowl – 1  organic lime

Slice the zucchini lengthways into slices or strips. Marinate the azuki beans in the Kikkoman Poke Sauce. Cut the lime into eighths.

Step 2

 ½  small aubergine – 1  small shallot – 1  small garlic clove – 2 tbsp olive oil – 2 tbsp light balsamic vinegar – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp linseed oil – Freshly ground pepper

Cut the aubergine and shallot into small cubes and chop the garlic. Heat 1 tbsp olive oil and fry the aubergine, shallot and garlic until golden brown. Deglaze with the vinegar and the Kikkoman Ponzu Lemon. Stir in the linseed oil and season with the pepper.

Step 3

125 g halloumi – 1  small bunch parsley – Chilli flakes, to taste – Lime eighths from step 1

Cut the halloumi into slices roughly 1 cm thick and fry in a non-stick pan in the remaining heated oil for about 4 minutes on each side until golden brown. Wash the parsley, pat dry and pick off the leaves. Place the zucchini slices in bowls, garnish with the beans and drizzle with the lukewarm dressing. Arrange the halloumi, parsley and lime wedges from step 1 on top and serve immediately, as the halloumi tastes best warm. Sprinkle with chilli flakes if desired.

Tip:

Instead of azuki beans, other pulses such as lentils, edamame, chickpeas or other beans also work well in this salad.

Recipe-ID: 1585

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Featured product in this recipe

Kikkoman Sauce for Poke Bowl

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

1 yellow zucchini – 1 green zucchini – 150 g azuki beans (tinned) – 1 tbsp Kikkoman Sauce for Poke Bowl – 1 organic lime

Slice the zucchini lengthways into slices or strips. Marinate the azuki beans in the Kikkoman Poke Sauce. Cut the lime into eighths.

½ small aubergine – 1 small shallot – 1 small garlic clove – 2 tbsp olive oil – 2 tbsp light balsamic vinegar – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp linseed oil – Freshly ground pepper