Herby Courgette Butterbean Salad

Prep: 15 mins

Cook: 15 mins

Tonight we’re keeping it light and bright, old bean. Well actually, it’s more new bean. Fresh, creamy butter beans with crunchy ribbons of courgette and handfuls of summer herbs.

This recipe is a:

See this week's box.

483 kcal
(per portion)

Ingredients you'll need

A 50g bag of sun dried tomatoes
3 courgettes
1 lemon
1 chilli
A handful of mint, leaves only
A handful of basil, leaves only
2 x 400g tins of butter beans
2 large handfuls of rocket

From your kitchen

50ml boiling water
Sea salt and freshly ground pepper
1 tbsp olive oil

You'll need

Peeler
Couple of bowls
Large pan

Step by step this way

1.
Slice the sun dried tomatoes. Pour over 50ml boiling water. Leave to soak while you prepare the rest of the salad.
2.
Using a peeler, peel long ribbons of courgette or slice them as thinly as possible. Juice and zest the lemon. Deseed and finely chop the chilli.
3.
Place half of the courgette ribbons into a bowl. Pour over half the lemon juice and zest. Add a pinch of salt and mix. Set to one side to marinate.
4.
Heat 1 tbsp oil in a pan. Add the remaining courgette strips in batches. Cook for 2 mins on each side till golden. Place in a large bowl.
5.
Chop the mint leaves and tear the basil. Drain the soaked tomatoes, saving the water.
6.
Drain the butter beans. Place the pan back on to the heat and add the beans with the tomato soaking water. Stir in half the chopped chilli and the remaining lemon juice and zest.
7.
Cook on a medium heat for 5 mins. Season. Add a little more chopped chilli to taste if you think it needs it. Tip into the bowl with the courgettes.
8.
Fold the beans through with the cooked courgettes and marinated courgettes. Add the sun dried tomatoes and herbs. Toss through the rocket. Serve warm.

This recipe is from

See this week's box