- 2 small courgettes (approx. 500g)
- 1 jar butter beans (drained weight 205g)
- 1 jar charred artichoke hearts (drained weight 130g)
- 1 tbsp fennel or dill leaves, roughly chopped
- 1 tbsp extra virgin olive oil
- 2 tsp Aspall White Wine Vinegar
Courgette, butter bean and artichoke salad
A RECIPE BY KATHY SLACK
Serves: 2
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Prep time: 10 minutes
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Cooking time: 0 minutes
This salad is the work of moments, more assembly than actual cooking. But when your courgettes are freshly plucked from the plant and warm from the sun, there’s really nothing more to be done than dress them and serve them up.
- 2 small courgettes (approx. 500g)
- 1 jar butter beans (drained weight 205g)
- 1 jar charred artichoke hearts (drained weight 130g)
- 1 tbsp fennel or dill leaves, roughly chopped
- 1 tbsp extra virgin olive oil
- 2 tsp Aspall White Wine Vinegar
- Use a speed peeler to peel ribbons of courgettes into a large bowl. Keep peeling one side until you get to the seedy middle then stop, turn it over and do the other side. Discard the centres.
- Add the drained butter beans, artichokes and dill to the bowl too.
- Whisk together the extra virgin olive oil and vinegar with a pinch of salt, then drizzle over the salad and toss gently. Leave to marinade for 5 minutes; the vinegar will start to soften the courgettes, then pile onto a platter and serve.
ingredients
method
- Use a speed peeler to peel ribbons of courgettes into a large bowl. Keep peeling one side until you get to the seedy middle then stop, turn it over and do the other side. Discard the centres.
- Add the drained butter beans, artichokes and dill to the bowl too.
- Whisk together the extra virgin olive oil and vinegar with a pinch of salt, then drizzle over the salad and toss gently. Leave to marinade for 5 minutes; the vinegar will start to soften the courgettes, then pile onto a platter and serve.
