Healthy Vegan - Roasted Zucchini - Courgette. Cherry Tomatoes and Popped Black Bean Salad

I mentioned in a previous blog post that I don't quite get the fuss around popped beans,  and now having made some at home, I am still bemused.  

Also I was a little unsure how to use them having now made them, as they are not like traditional popcorn made with corn, but waste not want not - I decided to scatter them over some Savoury Courgette Muffins and this Roasted Zucchini and Cherry Tomato Salad.  

The Popped Black Beans were elevated further by the generous dusting of some Outback Spirit Tasmanian Pepper Salt that Johanna sent to me last month.  I love it, so flavourful and zesty.  I can happily dip my finger in the bag and suck, but I am a grown up woman and won't do that, well that is what I am telling you.   


I am looking forward to using the Outback Spirit Tasmanian Pepper Salt much more, even scattered over some traditional popcorn.  Thank you so much Johanna.

We enjoyed this lightness of this roasted Zucchini and Cherry Tomato Salad.  both the courgettes and the tomatoes were subtle in lemon zing and the Tasmanian Pepper Salt flavoured Popped Black Beans were much more enjoyable this way..  This salad is more of a starter than a filling lunch or meal.   

I am sharing this simple Roasted Zucchini and Popped Black Bean Salad with Kahakai Kitchen.  

Roasted Zucchini and Popped Black Beans salad 

Serves 4

Ingredients

2 - 3 tablespoons Olive oil

Juice from 1 lemon

4 round courgettes, sliced into wedges

Punnet of Cherry Tomatoes, sliced in half

Salt and Pepper to taste or Outback Spirit Tasmanian Pepper Salt 

Optional: Popped Black beans
Optional: Feta cheese, crumbled
Method

Whisk together the lemon juice and olive oil and season to taste.

Then stir in the cherry tomatoes and courgettes, until coated.

Transfer to a non stick baking tray and roast for 25 minutes or until, turning at least once.

Divide between 4 plates and scatter over the optional popped black beans and crumbled feta cheese.