Roasted Courgette, Mozzarella & Butter Bean Salad
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Total: 40 mins
Tender roast courgette tossed with soft butter beans, fresh herbs and creamy chunks of mozzarella makes a vibrant summer salad full of sweet, aromatic flavour.
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428 kcal
(per portion)
Ingredients you'll need
  • 2 courgettes
  • 2 garlic cloves
  • A handful of mint
  • 1 lemon
  • 400g tin of butter beans
  • 100g mozzarella
  • 50g lamb's lettuce
From your kitchen
  • 2 tbsp olive oil
  • SEa salt + black pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the courgettes and slice into bitesized chunks. Scatter them into a roasting tin and toss with 1 tbsp olive oil and some salt and pepper. Slide into the oven and roast for 20 - 25 mins, turning halfway, till caramelised around the edges and tender.

  • 2.

    Meanwhile, peel the garlic cloves and crush or finely grate them. Pick the mint leaves off their sprigs and finely chop them. Zest the lemon. Slide the garlic, mint and zest into a small bowl. Squeeze in 1 tbsp lemon juice and pour in 1 tbsp olive oil. Add a little salt and pepper and whisk to make a dressing.

  • 3.

    Drain and rinse the butter beans. Shake dry and tip them into a large bowl. Tear the mozzarella into pieces and add to the bowl.

  • 4.

    When the courgette is roasted, add it to the bowl with the butter beans. Scatter over the lamb’s lettuce. Pour over the dressing and toss to coat. Pile the salad onto plates and serve.

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