Name: Bean Salad with Courgette Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves: 6
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

By Samuel Goldsmith

published 19 June 21

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.

Samuel Goldsmith

Samuel has a BSc in Food from the University of Birmingham and nearly 16 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group.

He was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and has produced many recipes for woman&home. Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC.

Serves	6
Preparation Time	15 mins
Cooking Time	20 mins
Total Time	35 mins

Nutrition Per Portion	RDA
Calories	171 Kcal	9%
Saturated Fat	2 g	10%
Fat	14 g	20%
Carbohydrates	4 g	2%

Bean Salad with Courgette Recipe

Method

Ingredients

Make the beans shine

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