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Grilled Bean Salad with Yoghurt Dressing

Recipe created by Courtney Roulston from Farm to Fork

Recipe: Grilled Bean Salad with Yoghurt Dressing

Serves: 4 (as a side salad)

Prep Time: 10 minutes

Cooking Time: 10 minutes


  • 450g green beans, trimmed
  • 3 tablespoons extra virgin olive oil 
  • Sea salt and cracked black pepper to taste 
  • 1 x 400g can Chickpeas, drained 
  • 1 large red onion, finely diced
  • 2 Granny smith apples, chopped into large matchsticks 
  • ½ cup roasted whole almonds, chopped, plus extra to serve 
  • 1 bunch flat leaf parsley, chopped 
  • 1 bunch dill, chopped, plus a few extra sprigs to serve 

Yoghurt Dressing:

  • 2/3 cup Greek yoghurt 
  • Juice & zest of ½ lemon 
  • 1 tablespoon maple syrup


  1. Toss the beans with 1 tablespoon of the oil and season with sea salt.
  2. Grill the beans on a hot Raco griddle over a high heat for 3 minutes, or until slightly charred, but still a still a slight crunch on the inside. Remove from the grill and set aside to cool slightly. 
  3. Place the chickpeas, onion, apple, almonds parsley, dill and cooled beans into a large bowl.
  4. Whisk the dressing ingredients with 2 tablespoons of olive oil. Pour the dressing over the salad and toss well to coat. Place the salad onto a serving platter and garnish with extra almonds, dill and cracked pepper.


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