Clara Bennett This refreshing Nigella Bean and Courgette Salad is made with roasted courgettes, tender broad beans, crisp green beans, fresh lemon, and fragrant basil. The result is a vibrant and zesty salad with a wonderful mix of textures, making it a perfect side dish. It’s ideal for a summer barbecue or a light lunch and serves 4 to 6 people.
Nigella Bean and Courgette Salad Ingredients
- 500 grams green courgettes
- 500 grams yellow courgettes (or more green if unavailable)
- 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)
- 1 bunch of fresh basil
- 1 bunch of fresh flatleaf parsley
How To Make Nigella Bean and Courgette Salad
- Roast the courgettes. Preheat your oven to 200°C/180º Fan/400°F. Cut the courgettes into thick batons about 3 inches long. Place them in a large roasting tin, coat them well with 4 tablespoons of the olive oil, and roast for 20-30 minutes until cooked through and golden at the edges.
- Season the courgettes. Once you remove the courgettes from the oven, immediately grate the lemon zest directly over them. Sprinkle with the sea salt and set aside to cool.
- Cook the beans. While the courgettes roast, bring a pot of salted water to a boil. Cook the broad beans for about 2 minutes and the fine green beans for about 7 minutes, or until tender. Cook them separately for best results.
- Shock and shell the beans. As each batch of beans is cooked, drain them and immediately plunge them into a bowl of iced water. This is a technique called shocking, and it keeps them bright green and crisp. Let the broad beans sit for five minutes, then pop them out of their thick grey outer skins.
- Assemble the salad. In a large bowl, combine the cooled roasted courgettes, the shelled broad beans, and the fine green beans. Squeeze in the juice from the zested lemon and add the last tablespoon of olive oil if needed.
- Add the herbs and serve. Gently tear the basil leaves and chop the parsley. Add them to the bowl and mix gently with your hands to combine everything without breaking up the courgettes. Check the seasoning, add more salt and pepper if needed, and transfer to a serving dish.
Recipe Tips
- Don’t Crowd the Pan: When roasting the courgettes, spread them in a single layer. This helps them turn golden and caramelize instead of steaming, which creates a much deeper flavor.
- Use an Ice Bath: Plunging the cooked beans into iced water immediately stops the cooking process. This is the key to keeping the beans wonderfully crisp and preserving their vibrant green color.
- Shell the Broad Beans: Taking the time to remove the outer grey skin from the broad beans makes a huge difference. It reveals the tender, sweet, bright green bean inside for a much better texture.
- Add Herbs Last: Fresh herbs are delicate. Add the basil and parsley just before serving to keep them from wilting and ensure their flavor is fresh and bright.
What To Serve Bean and Courgette Salad
This vibrant salad is a fantastic side dish for grilled proteins like chicken, flaky baked salmon, or lamb chops. It also pairs beautifully with a simple crusty bread to soak up the delicious lemon and olive oil dressing. For a complete vegetarian meal, serve it alongside crumbled feta cheese, cooked quinoa, or a creamy goat cheese tart.
How To Store Bean and Courgette Salad Leftovers
- Refrigerate: Store any leftovers in an airtight container in the refrigerator. It is best enjoyed within 1-2 days, as the fresh herbs will begin to lose their freshness.
- Freeze: Freezing is not recommended for this salad. The courgettes and beans will become watery and lose their pleasant texture once thawed.
Nigella Bean and Courgette Salad Nutrition Facts
- Calories: 185 kcal
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrate: 14g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 5g
Frequently Asked Questions
- What are courgettes? Courgette is the common term for zucchini in the UK and other parts of the world. You can use any variety of green or yellow summer squash for this recipe.
- Do I really need to shell the broad beans? For the best texture, shelling the broad beans is highly recommended. The outer skin can be tough and slightly chewy. However, if you are short on time, you can leave them unshelled.
- Can I use frozen beans? Yes, you can use frozen broad beans and green beans. Cook them according to the package directions, but be sure to still plunge them in an ice bath after cooking to maintain their texture and color.
- Can I make this salad ahead of time? You can prepare the components ahead. Roast the courgettes and cook the beans up to a day in advance and store them in the refrigerator. For the best result, combine everything and add the fresh herbs and lemon juice just before you plan to serve it.
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 refreshing Nigella Bean and Courgette Salad features tender roasted courgettes, crisp green beans, and sweet broad beans. Dressed simply with extra virgin olive oil, fresh lemon juice, basil, and parsley, it’s a vibrant and healthy side dish perfect for any occasion.
Ingredients
Instructions
- Roast the courgettes: Cut courgettes into batons, toss with 4 tbsp olive oil, and roast at 200°C/400°F for 20-30 minutes until golden. Zest a lemon over the hot courgettes and add salt. Let cool.
- Cook the beans: Boil the broad beans and fine green beans separately in salted water until tender. Immediately transfer them to an ice bath to stop the cooking.
- Prepare the beans: After a few minutes in the ice bath, drain the beans. Pop the broad beans out of their tougher outer skins.
- Assemble and serve: In a large bowl, combine the cooled courgettes, shelled broad beans, and green beans. Dress with lemon juice and the remaining olive oil. Gently mix in the fresh, torn basil and chopped parsley. Serve immediately.
- 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.
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