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HERBY COURGETTE, FETA & BUTTER BEAN SALAD

A courgette & butter bean salad with herbs, lemon and feta. Light, fresh, and made for warmer days.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 generous portions

Ingredients

  • olive oil
  • 2 large courgettes (or 3 smaller ones), roughly chopped
  • 700 g jar butter beans drained & rinsed
  • 35 g hazelnuts toasted & roughly chopped
  • 100 g feta
  • salt & freshly ground black pepper

for the dressing

  • 1 garlic clove minced
  • 10 g parsley finely chopped
  • 10 g basil finely chopped
  • 10 g mint finely chopped
  • 1 tbsp capers roughly chopped
  • 1 tsp Dijon mustard
  • juice 1/2 lemon
  • your best extra virgin olive oil

Instructions

  1. Start by making the dressing. Combine the garlic, parsley, basil, mint, capers, Dijon mustard, lemon juice and a good pinch of salt and black pepper in a small bowl. Add just enough of your best extra virgin olive oil to cover the herbs, then give everything a good stir. Taste and adjust the seasoning and/or lemon, if needed.

  2. Next, heat a griddle pan over a medium heat and add a good glug of olive oil. Once hot, fry the courgettes, cut side down for 3-4 minutes, until golden and slightly charred. Remove from the heat and sprinkle with salt. A quick note: cooking them this way leaves them a little al dente - which is how I like them. If you would prefer them softer, you can griddle them on both sides!

  3. Combine the butter beans and the dressing in a mixing bowl, and stir to coat the beans. Add the courgettes and mix them gently through, too.

  4. Serve the salad on a serving dish, or between plates. Finish with the toasted hazelnuts and a good grind of black pepper. Crumble over the feta just before serving.