Bean and Courgette Salad

While I think of this as a salad, you might consider it simply a vegetable dish served at room temperature. No matter: it’s a glorious summer dish whichever way you look at it: green and yellow courgettes/ zucchini, cut into batons, oil-dressed and oven-roasted; waxy, but jade-glowing broad beans/ fava beans and deep emerald fine beans, both lightly boiled then refreshed in a bowl of icy water to keep their verdant intensity. If you can’t get yellow courgettes/ zucchini, simply use all green ones. I am stricter when it comes to the broad beans: you really need to shell the beans as well as pop them out of their pods. It’s not actually hard. Once you’ve plunged the drained cooked beans into icy water, and left them there for five minutes before draining them again, you’ll find it easy — and rather satisfying — to squeeze them out of their tough skins. When I use frozen broad beans, I defrost them in a bowl of hot water, then shell them before cooking them very briefly, and I then just drain them into a large sieve and run the cold tap over them. For US cup measures, use the toggle at the top of the ingredients list.

Great

% Daily Values based on a 2,000 calorie diet