Description

Inspired by Barcelona’s vibrant markets, this salad blends creamy butter beans and tender zucchini with a smoky, protein-packed romesco sauce made from roasted peppers, sun-dried tomatoes, tofu, and almonds. It’s fresh, filling, and perfect for any occasion—from quick lunches to picnic star moments.

Ingredients

Scale

Romesco Sauce

2 jarred roasted red peppers (drained; save 1–2 tbsp of the marinade)
2 tbsp oil-packed sun-dried tomatoes (include a bit of oil)
150 g extra-firm tofu (pressed & cubed)
¼ cup almonds (raw or toasted)
½ tbsp olive oil (or use sun-dried tomato oil)
1 tsp smoked paprika (sweet or hot)
Lemon juice or pepper marinade to loosen sauce
Salt & pepper, to taste

Salad Base

3 small zucchinis, thinly sliced
Juice & zest of 1½ lemons (~¼ cup juice)
1 garlic clove, minced
Salt & pepper, to taste
1½ cups cooked butter beans (rinsed)
20 g plant-based feta (crumbled)
1½ tbsp toasted pine nuts
Handful fresh basil, chopped

Instructions

1. Make the Romesco Sauce
Blend all sauce ingredients until smooth—about 1 minute—adding water or marinade juice until it coats a spoon but still pours. Taste and adjust seasoning or tang as desired.

2. Prep the Zucchini
In a large bowl, mix zucchini, lemon juice, zest, garlic, salt, and pepper. Massage gently for 30 seconds, then let sit 10 minutes. Meanwhile, toast pine nuts until golden and fragrant.

3. Assemble the Salad
Add butter beans, crumbled feta, pine nuts, and basil to the zucchini bowl—handle beans and feta gently for texture.

4. Dress and Toss
Pour in the romesco sauce—start with about ¾ and add more as you like. Toss gently until everything is beautifully coated.

5. Serve or Chill
Enjoy fresh or let it rest in the fridge 30–60 minutes for deeper, melded flavors. Serve alone or with crusty bread.

Notes

Press tofu thoroughly for a rich sauce texture—water ruins thickness.
Grate zucchini finely or thinly for optimal texture and flavor infusion.
Mash and press marinade juice into the sauce for a bright boost.

Nutrition

Calories: 400per serving
Fat: 18 g
Carbohydrates: 45 g
Fiber: 12 g
Protein: 20 g