Courgettes and runner beans are great seasonal veg for September. By local for fresh, delicious and inexpensive ingredients for this great salad by chef Angela Hartnett. Personally, I might add some chunks of feta or grilled Halloumi, and a sprinkling of mixed seeds, for extra protein and great texture.
2 medium courgettes, sliced and washed
2 tbsp olive oil
1 clove garlic, sliced thinly
300g runner beans, topped and tailed
400g can cooked butter beans, drained and rinsed
1 handful mint, chopped
Thick greek yoghurt, for serving
For the vinaigrette:
100ml olive oil
25ml white wine vinegar
½ tsp coarsegrain mustard
Sauté the courgettes on a medium heat with the oil and garlic for around six minutes. (You may need to do two batches, depending on the pan size.)
Meanwhile, slice the runner beans into two-inch lozenges and cook in salted boiling water for five minutes.
When the courgettes have taken on a nice colour, transfer to a warm bowl and cover to retain heat.
Drain the runner beans and combine with the butter beans and courgettes.
Whisk the oil, vinegar and mustard until emulsified and mix with the vegetables and mint.
Serve at room temperature with some yoghurt dotted on top and crusty bread.
Share your favourite courgette or runner bean recipe in the comments!