Courgette and Bean Salad


Delicious with pizza, or just with warmed pitta bread and feta cheese. It’s a little early in the year, but later this summer I should be able to make the whole dish with crops from the allotment. The mint and lemon juice make this particularly refreshing on a hot summer’s day. The quantities here would serve two people as a side dish.

1 tablespoon finely chopped onion (or 1 finely sliced salad onion)
handful of broad beans
handful of peas
2 medium courgettes
handful of chopped mint
juice from half a lemon
3-4 tablespoons olive oil
sea salt

Get a pan of water on the boil, then add the beans and peas and cook for about 3 minutes. Drain and rinse under cold water to stop them from overcooking.

Take a potato peeler and cut the courgettes lengthwise into thin ribbons. Place everything in a bowl, mix and leave to marinade for at least half an hour.



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