Lots of fresh spring goodness going on here, courgettes, green beans, butter beans and plenty of herbs, all brought together by a preserved lemon vinaigrette that we're particularly happy with. And a little peppery salsa to go on top for good measure.
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Serves
4
Courgette
Green Bean
Drained Cooked Butter Beans
Lemon
Preserved Lemon
Dijon Mustard
Honey
Thyme
Roasted Red Pepper
Parsley
Sherry Vinegar
Olive Oil
Salt
Black Pepper
Serves
4
Courgette
Green Bean
Drained Cooked Butter Beans
Lemon
Preserved Lemon
Dijon Mustard
Honey
Thyme
Roasted Red Pepper
Parsley
Sherry Vinegar
Olive Oil
Salt
Black Pepper
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Step 1.
Place a frying pan over a high heat, add the green beans and cook for about 3 mins until they have some charred edges. Remove and add to a large bowl.
Step 2.
Finely chop the courgettes and add to the bowl along with the butter beans.
Step 3.
Finely chop the preserved lemon and add to a small bowl. Mix with the the juice of a lemon and equal parts of the olive oil, dijon, honey, thyme, and a pinch of salt. Pour over the beans and mix well.
Step 4.
Roughly chop the peppers and parsley and mix together in a bowl with the sherry vinegar and a splash of olive oil.
Step 5.
Plate up the beans and spoon over the peppers.
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