This delicious Bean and Courgette Salad, inspired by Nigella, is a quick and nutritious dish perfect for summer meals. With roasted courgettes, fresh beans, and a zesty lemon dressing, it’s bursting with fresh flavors. Easily customizable, you can use common ingredients like green beans or courgettes for a vibrant, healthy, and crowd-pleasing side or light main dish.
Ingredients Needed:
- 500 grams green courgettes
- 500 grams of yellow courgette (or green if yellow is not available)
- approx. 5 tablespoons (75ml) extra virgin olive oil
- 1 kilogram fresh broad beans or 250g/2 cups frozen
- 200 grams fine or extra fine green beans
- 1 unwaxed lemon
- 1 teaspoon Maldon sea salt flakes or ½ teaspoon fine sea salt
- bunch of fresh basil
- bunch of fresh flatleaf parsley
How To Make Bean and Courgette Salad?
- Preheat the Oven: Preheat to 200°C.
- Prepare the Courgettes: Cut the courgettes (unpeeled) into batons approximately 7cm long. Make yellow courgette batons slightly chunkier than green ones if using both.
- Roast the Courgettes: Arrange courgettes in a large roasting tin 44 x 34cm in a single layer. Drizzle with 60ml olive oil and toss well to coat. Roast for 20-30 minutes until tender and golden at the edges.
- Add Lemon Zest and Salt: Remove the roasted courgettes from the oven. Grate the lemon zest over them and sprinkle with 6g Maldon sea salt or 3g tsp fine sea salt. Let them cool.
- Broad Beans: Boil podded fresh broad beans (or frozen, if using) in salted water for 2 minutes. Drain and plunge into iced water for 5 minutes. Peel off the thick grey skins to reveal the bright green beans.
- Fine Green Beans: Boil topped and tailed green beans in salted water for 7 minutes or until tender. Drain and plunge into iced water for 1 minute, then drain again.
- Assemble the Salad: Combine the cooled courgettes, broad beans, and fine green beans in a large bowl. Drizzle with lemon juice and the remaining 15ml olive oil, if needed.
- Add Herbs and Mix: Tear basil leaves, leaving smaller leaves whole, and chop parsley. Gently mix the herbs into the salad to avoid squashing the courgettes.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Transfer to a serving dish and garnish with any leftover basil and parsley.
Recipe Tips:
- Cut Courgettes Evenly: Ensure all courgette batons are cut to a similar size so they roast evenly without some pieces becoming too soft or undercooked.
- Don’t Overcrowd the Pan: Arrange courgettes in a single layer on the roasting tin for proper caramelization and golden edges.
- Peel Broad Beans: For the best taste and texture, remove the thick grey skins from the broad beans after boiling.
- Chill Beans Properly: Plunge green and broad beans into iced water after boiling to keep their bright color and stop overcooking.
- Use Fresh Herbs: Tear basil and parsley gently to keep their flavor and aroma intact instead of chopping them finely.
How To Store Leftovers?
Let the Bean and Courgette Salad cool completely. Then, put it in a container with a lid and store it in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 122 kcal
- Total Fat: 8 g
- Saturated Fat: 0.2 g
- Cholesterol: 0 mg
- Sodium: 296 mg
- Potassium: 623 mg
- Total Carbohydrate: 10 g
- Dietary Fiber: 2.3 g
- Sugars: 2.7 g
- Protein: 3 g
Try More Nigella Lawson Recipes:
- Nigella Courgette Salad Recipe
- Nigella Tuna And Bean Salad Recipe
- Nigella Courgette And Lime Cake
Nigella Bean and Courgette Salad
Description
This delicious Bean and Courgette Salad, inspired by Nigella, is a quick and nutritious dish perfect for summer meals. With roasted courgettes, fresh beans, and a zesty lemon dressing, it’s bursting with fresh flavors. Easily customizable, you can use common ingredients like green beans or courgettes for a vibrant, healthy, and crowd-pleasing side or light main dish.
Ingredients
Instructions
- Preheat the Oven: Preheat to 200°C.
- Prepare the Courgettes: Cut the courgettes (unpeeled) into batons approximately 7cm long. Make yellow courgette batons slightly chunkier than green ones if using both.
- Roast the Courgettes: Arrange courgettes in a large roasting tin 44 x 34cm in a single layer. Drizzle with 60ml olive oil and toss well to coat. Roast for 20-30 minutes until tender and golden at the edges.
- Add Lemon Zest and Salt: Remove the roasted courgettes from the oven. Grate the lemon zest over them and sprinkle with 6g Maldon sea salt or 3g tsp fine sea salt. Let them cool.
- Broad Beans: Boil podded fresh broad beans (or frozen, if using) in salted water for 2 minutes. Drain and plunge into iced water for 5 minutes. Peel off the thick grey skins to reveal the bright green beans.
- Fine Green Beans: Boil topped and tailed green beans in salted water for 7 minutes or until tender. Drain and plunge into iced water for 1 minute, then drain again.
- Assemble the Salad: Combine the cooled courgettes, broad beans, and fine green beans in a large bowl. Drizzle with lemon juice and the remaining 15ml olive oil, if needed.
- Add Herbs and Mix: Tear basil leaves, leaving smaller leaves whole, and chop parsley. Gently mix the herbs into the salad to avoid squashing the courgettes.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Transfer to a serving dish and garnish with any leftover basil and parsley.
Notes
- Cut Courgettes Evenly: Ensure all courgette batons are cut to a similar size so they roast evenly without some pieces becoming too soft or undercooked.
- Don’t Overcrowd the Pan: Arrange courgettes in a single layer on the roasting tin for proper caramelization and golden edges.
- Peel Broad Beans: For the best taste and texture, remove the thick grey skins from the broad beans after boiling.
- Chill Beans Properly: Plunge green and broad beans into iced water after boiling to keep their bright color and stop overcooking.
- Use Fresh Herbs: Tear basil and parsley gently to keep their flavor and aroma intact instead of chopping them finely.
Nigella Bean and Courgette Salad