Fresh Garbanzo Bean And Grilled Zucchini Salad

1. 1

   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.

2. 2

   Rinse the spinach leaves and chop into 1/2 inch strips. Toss well with half of the dressing, and arrange on a platter.

3. 3

   Cut the stem and blossom ends off the zucchini and slice lengthwise into 1/4 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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.