COURGETTE AND BEAN SALAD

Yields4 Servings
 4 courgettes , thickly sliced
 400 g can cannellini beans, drained and rinsed
 Grated rind and juice of 1 lemon
 2 garlic cloves, halved
 2 tbsps olive oil
 Chopped mint leaves
 Salt and freshly ground black pepper
1

Cook the courgettes and garlic in boiling salted water for 2 – 3 minutes until just tender. Drain and refresh under cold water. Transfer to a bowl with the beans. Stir in the oil, lemon rind and juice and chopped mint. Season with salt and pepper. Chill before serving.

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