This is a really nice broad bean courgette summer salad with some substance. I can get very hungry shortly after eating a salad. This one has plenty of substance to fill you up. It also works well with cottage cheese if you are restricting your calories. The picture shows the version I did with cottage cheese. Recipe is enough for four portions.
Ingredients
2 courgettes
200g broad beans fresh, tinned or frozen
Mint leaves
100g Feta cheese or cottage cheese
Olive oil spray for griddling the courgettes
Squeeze of lemon juice (optional)
Method
Cut the courgettes up into bite sized slices or rounds. Heat a frying pan or griddle and spray with oil. Griddle the courgettes on each side until they are soft. Take them out of the frying pan and leave them to cool.
If you are useing fresh or frozen brad beans, blanche them in boiling water for a couple of minutes until soft then leave to cool. If you are using tinned broad beans, open the tin, drain and rinse in cold water.
Mix the beans and courgettes on the plate. Chop the mint finely. Crumble the cheese if you are using feta, or spoon the cottage cheese over the top and then scatter the mint over the whole dish. Add a squeeze of lemon juice if you like for additional flavour.
If you like this recipe, you might like stuffed peppers or summer soup