Griddled courgettes pair beautifully with tinned beans and any kind of lemon dressing and look so impressive on a summer’s barbeque table. This salad by Mary Goodsell is full of flavour and very purse friendly with seasonal ingredients
SERVES: 6 as a side
INGREDIENTS:
3 large courgettes, washed and sliced or grated into ribbons
2 x 400g tins of white beans (chickpeas, cannellini or butter beans all work well)
3 tbsp quality olive oil plus extra to grill
2 garlic cloves, minced
1 small bunch mint leaves, chopped
1 small bunch parsley leaves, chopped
A good pinch of salt and pepper
1 lemon, zest and juice
METHOD:
\1. Toss the courgette slices with a drizzle of olive oil and lay out on a hot griddle/grill or BBQ. Grill until dark and charred. Meanwhile, drain and rinse the tins of beans and set aside in a bowl.
\2. Mix the dressing of 3 tbsp olive oil, the juice and zest of the lemon, garlic, salt and pepper. Add the grilled courgettes and chopped mint to the beans, pour over the dressing and toss well.
\3. Crack over some more black pepper and grilled lemons on top are an extra nice touch to squeeze over – then dig in!
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