Griddled Courgette, Broad Bean and Feta Salad

Name: Griddled Courgette, Broad Bean and Feta Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 130g bag Italian style leaves; 4 small courgettes,; 1 tbsp olive oil; 225g podded broad beans fresh or frozen; 150g veggie feta cheese, crumbled; [hd]For the dressing[/hd]; 3 tbsp olive oil; 2 tbsp white wine vinegar; 1 garlic clove, halved; 1/2 tsp Dijon mustard; 1/2 tsp caster sugar; 3 tbsp chopped fresh mint

Serves: 4

Ready in: 15 to 30 mins

Know your nutrients

Calories

294 -

Fat

23.5g -

Saturates

8.5g -

Sugars

3.7g -

Salt

0.95g -

Protein

12.3g -

Carbs

8.2g -

Fibre

7g -

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Griddled Courgette, Broad Bean and Feta Salad Recipe: Veggie

Ingredients
Method

Ingredients:

130g bag Italian style leaves
4 small courgettes,
1 tbsp olive oil
225g podded broad beans fresh or frozen
150g veggie feta cheese, crumbled

[hd]For the dressing[/hd]
3 tbsp olive oil
2 tbsp white wine vinegar
1 garlic clove, halved
1/2 tsp Dijon mustard
1/2 tsp caster sugar
3 tbsp chopped fresh mint

method:

1 For the dressing, place all the ingredients in a bowl with seasoning and whisk well.
2 Heat a griddle pan. Thinly slice the courgettes lengthways, then toss in olive oil and seasoning. When the griddle is hot, add the courgettes in batches cooking them for two minutes each side until charred. Set aside to cool slightly.
Cook the broad beans in boiling salted water for three minutes until they are just tender. Drain, rinse in cold water, then drain again. Slip the tough jacket off each bean.
Empty the salad leaves into a large bowl, scatter over the beans, feta cheese and courgettes. Remove the garlic from the dressing and discard. Toss the dressing through and serve.

Print Recipe www.salad-recipes.co.uk