Griddled Pattipan, Black Bean & Feta Salad | Abel & Cole
Griddled Pattipan, Black Bean & Feta Salad
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Prep: 15 mins
Cook: 5 mins
Pattipan is a delicious summer squash that’s great caramelised and sliced into a mix of avocado and black beans, all tossed in a tangy lime, garlic and coriander dressing. Top with crumbly, creamy feta for a fab Mexican inspired salad.
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701 kcal
(per portion)
Ingredients you'll need
  • 400g tin of black beans
  • 1 garlic clove
  • 1 lime
  • A handful of coriander
  • 1 red onion
  • 2 pattipan squash
  • 1 avocado
  • ½ x 200g feta
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly cracked pepper
Step by step this way
  • 1.

    Drain and rinse the black beans and tip into a large bowl. Peel and grate the garlic in, along with the lime zest. Squeeze in the juice.

  • 2.

    Finely chop the coriander stalks (save the leaves for later). Peel and finely chop the red onion. Slide both into the black beans and stir in 1 tbsp oil and a pinch of salt and pepper.

  • 3.

    Trim and slice the pattipans into 1cm slices. Bring a griddle or heavy frying pan to a high heat and pour in 1 tbsp oil. Add the pattipan slices and cook for 2 mins per side, till caramelised and lightly charred. Add to the beans.

  • 4.

    Peel and stone the avocado and roughly chop. Toss the avocado into the salad.

  • 5.

    Scoop the salad onto plates and crumble over half the pack of feta. Sprinkle over the remaining coriander leaves and serve.

  • Tip

    It can only get feta
    Your leftover feta will keep wrapped in the fridge for a few days. Turn it into pasta salad by tossing with cooked pasta, sliced red onions, olives, chopped tomatoes and a gloss of olive oil. Sprinkle with a little leftover dried oregano to serve.

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