Courgette (zuchinni), Broad bean, Beetroot and Feta Salad

Serves two as a decent supper.

Ingredients

For the salad

• 1-2 courgettes (depending on size) around 200-250g, plus a couple of tablespoons of oil for brushing
• 200-250g broad beans - post podded. You can double pod them if you want, but I like the outer skins and life is too short
• A couple of medium sized beetroot, either bought ready cooked (absolutely fine, if not in vinegar) or peeled and roast until tender in the oven (about 30 minutes)
• 100g of decent feta cheese - use a reduced fat variety if desired
• A couple of small spring onions, chopped
• A tablespoon of chopped dill.

For the dressing

• 1 tablespoon of decent vinegar – good quality cider or sherry vinegar would be ideal
• 3 tablespoons of decent oil – I used cold-pressed UK rapeseed oil
• Half clove of garlic, very slightly crushed
• Sea salt and black pepper to season.

Preparation and cooking

• Put a griddle on a medium heat, and whilst it comes up to temperature, slice the courgette into medium rounds no more than a centimetre thick. Brush each of the courgette disks on both sides with a little oil.
• Place the courgette disks on the griddle (you may need to do this in batches) and grill until they begin to soften and exhibit lovely charred lines, then turn over and repeat on the other side. Set aside.
• Whilst cooking the courgettes bring an appropriately sized pan of salted water to the boil. Drop in the broad beans and return to the boil, then cook for around 3-5 minutes (depending on how chunky the beans are) until just tender. Drain the beans from the hot water and then immediately transfer to an appropriately sized bowl filled with cold – ideally iced – water to stop the beans overcooking.
• Cut the beetroot – which is either pre-bought (but not preserved in vinegar) or previously roasted – into 1cm or so cubes.
• Break the feta cheese into chunks which are also around 1cm cubes.
• Place the garlic clove in the bottom of a small bowl. Pour in the vinegar and oil, season with salt and pepper, and then lightly whisk for a few seconds. Rest for a couple of minutes for the garlic to infuse the dressing, then whisk again until the dressing begins to emulsify. Leave to rest again whilst the salad is assembled.
• In a roasting dish, layer the courgettes, beans, beetroot, feta and onion, sprinkling a little dill on each layer. Remove the garlic from the dressing, and whisk again until smooth before pouring over the assembled salad.
• Gently toss the salad as it is served to distribute the dressing evenly around the salad ingredients.

Recipe - together with background on why I put it together - also available at Scrumptious Scran

bon appetit