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Courgette and butter bean salad

Courgette and butter bean salad

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 4
Dietary: Egg-free Gluten-free Healthy Pregnancy-friendly Vegetarian

This simple courgette and butter bean salad is packed with flavour and protein. It makes the perfect summer lunch or side.

By Philippa Davis

Ingredients

400g tin butter beans, drained and rinsed
1 small garlic clove, finely grated
1 unwaxed lemon, zest and juice
2 tbsp extra virgin olive oil
pinch chilli flakes
10g fresh parsley, roughly chopped
10g fresh mint, roughly chopped
10g fresh basil, roughly chopped
100g/3½oz green olives, stoned and roughly chopped
2 spring onions, trimmed and thinly sliced
100g/3½oz feta, crumbled
1 courgette (approx. 200g/7oz), washed and peeled into ribbons with a vegetable peeler
4 tbsp toasted almond flakes
salt and freshly ground black pepper

Method

Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes before adding the parsley, mint, basil, olives and spring onions. Mix again then gently stir in the feta.
Add the courgettes and almonds and mix again.
Check for seasoning and serve.