June— Chargrilled Courgette & Butterbean Salad with Pesto & Lemon Dressing

 
 

Ingredients:

For the salad:

  • 4 courgettes

  • 1 x 400g tin butterbeans, drained & rinsed

  • 1 small bunch of basil, leaves roughly chopped

  • 20g pine nuts

  • olive oil

For the dressing:

  • 5 tbsp olive oil

  • juiced & zest of 1 lemon

  • 1 garlic clove, minced or finely grated

  • salt & pepper

  • 1 tbsp of pesto

Method

Prep time: 10 min

Cooking time: 15 min

  • Step 1

    Heat a griddle pan until smoking hot. Meanwhile, prepare the courgettes by cutting away the ends and thinly slicing them lengthways using a mandolin or a very sharp knife. Brush the courgette strips on both sides with oil and, working in batches, place them onto the griddle and cook until you have charred lines on both sides.

  • Step 2

    Meanwhile, in a dry frying pan, toast the pine nuts until they have browned a little.

  • Step 3

    In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning if necessary. Set aside.

  • Step 4

    In a mixing bowl, add the courgette strips, butter beans, pine nuts and the dressing and toss everything gently to combine. Transfer the salad onto a serving plate and garnish with a few basil leaves before serving.
    Eating Healthy & Reducing the Carbon Footprint by EATING Seasonal & Locally Produced FOOD!!

Visuable Team