This bean salad with courgette is the perfect way to use up a glut of vegetables. Whether you grow them yourself or get them from a green grocer or supermarket, beans and courgettes are everywhere in summer.
We've paired these summer veg with a lovely zingy-tahini dressing. If you prefer, use a classic dressing - the bean salad with courgette will still be delicious!
Method
- First, fry the courgettes. You may need to do this in 2-3 batches. Heat a tsp of olive oil in a large frying pan and lay slices of courgette on top. Season with salt and pepper and fry for a few mins until golden. Turn over, season the cooked side and allow the other side to cook for 2-3 mins until golden also. Repeat with the remaining courgette slices. Set aside to cool.
- Remove the oil from the pan and toast the pine nuts for 1-2 mins. Set aside. Bring a pan of salted water to the boil and cook the runner beans and broad beans for a few mins until just cooked through. Drain well and run under cold water to cool them. Leave in the colander to dry off.
- Place the courgettes and beans in a large bowl. Mix together the lemon juice, olive oil, tahini and wholegrain mustard with a good pinch of salt and pepper to create a dressing. Pour onto the courgettes and beans and mix really well. Spoon out onto your serving platter or bowl and scatter over the parsley and pine nuts.
Ingredients
- 4tbsp olive oil, plus extra for frying
- 2 medium courgettes, sliced
- 3tbsp pine nuts
- 225g podded broad beans
- 200g runner beans, trimmed and sliced
- juice of 1 lemon
- 2tsp tahini
- 1tsp wholegrain mustard, or to taste
- small handful of parsley, chopped
Make the beans shine
Broad beans become even brighter if you peel off the skin of the bean. You can pop the bean out of the slightly tough skin by giving it a little squeeze.
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