Thursday, 18 August 2016

warm salad of broad bean, courgette and walnut



This dish was inspired by a recipe I came across on the BBC Good Food page and the fact that I had 145845212584 courgettes waiting to be used. It turned out SO tasty - walnut is such a nice addition to  a salad! 

I served this salad with my fail safe baby roasties (recipe coming up soon!) and purple sprouting broccoli, however I think it would go well with most sides - perhaps some homemade garlic bread? YUM.

This recipe yielded 2 portions.

Ingredients - Salad:
  • 1 large courgette, sliced
  • 1 tbsp extra virgin olive oil
  • 1 pack of fresh, podded broad beans
  • A handful of walnuts, chopped roughly
  • Chopped parsley to serve
Ingredients - Dressing:
  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 clove of garlic, grated
  • Salt and pepper to taste

Method

Begin by putting your broad beans on to steam for about 5-6 minutes (or per pack instructions). Whilst the beans are steaming, heat a tbsp of olive oil in a frying pan over medium heat then add courgette slices. Fry courgette until it softens, and begins to turn a nice golden colour. In the meantime, add all dressing ingredients to a bowl and stir well.

Once broad beans and courgette are cooked, add to a bowl along with chopped walnuts. Mix well, top with chopped parsley and dressing. Serve with your choice of side. Enjoy!
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