Courgette and butter bean salad
Description
This simple courgette and butter bean salad is packed with flavour and protein. It makes the perfect summer lunch or side.
Ingredients
- 400g tin butter beans, drained and rinsed
- 1 small garlic clove, finely grated
- 1 unwaxed lemon, zest and juice
- 2 tbsp extra virgin olive oil
- pinch chilli flakes
- 10g fresh parsley, roughly chopped
- 10g fresh mint, roughly chopped
- 10g fresh basil, roughly chopped
- 100g/3½oz green olives, stoned and roughly chopped
- 2 spring onions, trimmed and thinly sliced
- 100g/3½oz feta, crumbled
- 1 courgette (approx. 200g/7oz), washed and peeled into ribbons with a vegetable peeler
- 4 tbsp toasted almond flakes
- salt and freshly ground black pepper
Directions
- Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes.
- Stir in the parsley, mint, basil, olives and spring onions. Mix again, then gently stir in the feta.
- Add the courgettes and almonds and mix again. Check for seasoning and serve.
