Courgette, tomato and bean salad
This easy courgette, tomato and bean salad is lovely at a summer BBQ or picnic. It can be prepared in advance and kept aside until the main meat and/or fish are cooked. It’s also nice as a vegetarian dish served in pita or with steamed rice. Any left over is perfect for your lunch-box the next day!
Ingredients
Method
- Drain and rinse the beans, then put them into a serving bowl.
- Shave long ribbons of the zucchini with a vegetable peeler.
- Oil and heat a griddle pan and cook the courgette ribbons on both sides for ½ minute until they get lightly charred. Add these to the beans.
- Cut the tomatoes in half, griddle them for a minute or two, until slightly softened. Add them to the salad.
- Taste and season with salt & pepper to your liking.