Dish type: Salad
Preparation time: 10 minutes
Cooking time: 10 minutes
1 (130g) bag Italian style leaves
4 small courgettes
15ml/1 tbsp olive oil
225g/8oz podded broad beans fresh or frozen
150g/5oz feta cheese, crumbled
For the dressing
45ml/3 tbsp olive oil
30ml/2 tbsp white wine vinegar
1 clove garlic, halved
2.5ml/1/2tsp Dijon mustard
2.5ml/1/2tsp caster sugar
45ml/3 tbsp chopped fresh mint
Salt and freshly ground black pepper
First make the dressing, place all the ingredients together in a bowl with seasoning and whisk well. The garlic will gently permeate the dressing without overpowering the other flavours. Remove it just before serving.
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 2mins on each side until they are charred. Set aside to cool slightly.
Cook the broad beans in boiling salted water for 3 mins until they are just tender. Drain, rinse in cold water then drain again. Now slip the tough jacket off each bean to reveal the bright green bean inside.
Empty the salad leaves into a large bowl, scatter over the beans, feta cheese and courgettes. Remove the garlic from the dressing and discard. Drizzle the dressing over the salad and toss to serve.
Source: www.makemoreofsalad.com with British Leafy Salads Association