Courgette and Butterbean Salad
ingredients
- 2 medium courgettes
- 2 x can butterbeans (drained and rinsed)
- 150g feta cheese
- 1tsp rapeseed oil
- Pinch cracked black pepper
- 1/2 tsp garlic powder
- A few sprigs of fresh mint
- A few sprigs of parsley
For the dressing:
- 1 tbsp olive oil
- 1 lemon (juice and zest)
nutrition facts
Per average serving:
energy
1086 kJ / 261 kcal
13 %
fat
13 g
19 %
saturates
5.8 g
29 %
Sugars
4.7 g
5 %
salt
0.94 g
16 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Pre-heat a griddle pan.
- Meanwhile slice courgettes lenthways thinly on a mandoline into a bowl and marinade with cracked pepper, garlic and rapeseed oil. then chargrill on both sides for 5 minutes.
- In a separate bowl, add the olive oil and juice & zest of 1 lemon. Then add the drained butterbeans to the bowl and mix well to evenly coat.
- Once the courgettes are ready, gentle mix with the dressed bean mix.
- Pick mint & parsley and roughly chop, then toss through the charred courgettes and beans.
- Transfer to a serving dish then crumble over the feta.
- Slice the spring onions, then scatter over the salad before serving.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.