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2 tbsp white wine vinegar
1 clove garlic, halved
½ tsp each of Dijon mustard and caster sugar
3 tbsp chopped mint
1 bag Italian style salad leaves
4 small courgettes
225 g (8 oz) broad beans
150 g (5 oz) feta cheese, crumbled
Place 3 tbsp olive oil in a bowl with vinegar, garlic, mustard, sugar and mint and whisk well. Allow flavours to infuse for at least 30 minutes.
Heat a griddle pan. Thinly slice courgettes lengthways and toss in 1 tbsp olive oil. Season with salt and pepper. Cook in batches for 2 minutes each side until charred. Meanwhile, cook beans in boiling salted water for 3 minutes, or until just tender. Drain, rinse in cold water then drain again. Slip tough outer jacket off each bean and discard.
Place salad leaves into a large bowl, scatter over shelled beans, feta and courgettes. Remove garlic from dressing and discard. Drizzle dressing over salad and toss.
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