Ingredients

The following ingredients have 2 Servings
  • 1 cup shelled fresh garbanzo beans
  • 1 medium zucchini
  • 2 large handfuls baby spinach leaves
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons olive oil, plus more for oiling the zucchini
  • 1/2 teaspoon cumin seeds
  • salt and pepper to taste
  • 4 ounces feta cheese, crumbled
  • 6-8 mint leaves, thinly sliced

Instruction

  • Prepare the dressing. Toast the cumin seeds in a dry hot skillet. Crush slightly with a mortar and pestle. Combine with the lemon juice, olive oil, and a pinch of salt and grind of pepper and whisk until emulsified.
  • Rinse the spinach leaves and chop into ½ inch strips. Toss well with half of the dressing, and arrange on a platter.
  • Cut the stem and blossom ends off the zucchini and slice lengthwise into ¼ inch slices. Brush with olive oil and sprinkle with salt and pepper. Grill over a medium hot grill about 3 minutes per side until soft and just slightly charred. Layer over the dressed spinach leaves.
  • Steam the shelled garbanzo beans for 2 minutes until they are a brilliant green. Layer them on top of the grilled zucchini. Sprinkle over the crumbled feta cheese, pour over the rest of the dressing, and top with the mint leaves slices.