Broad Bean, Courgette and Shrimp Salad (4)

Broad Bean, Courgette and Shrimp Salad (4)
Print Recipe
Broad Bean, Courgette and Shrimp Salad (4)
Print Recipe
  1. To make the dressing put all the ingredients together in a screw top jar and shake well. Check seasoning.
  2. Trim the courgettes and cut them in half lengthwise. Turn in about 2 tbsps of the dressing and leave for at least 30 minutes. Pod the beans.
  3. Grill the courgettes under a high heat until tender and streaked with dark brown. Cool a little then slice.
  4. Meanwhile cook the beans in boiling salted water then drain and refresh under cold water. Slit the skins of the larger beans ( or all if preferred) and squeeze gently to pop out the beans.
  5. Toss the warm shelled beans and the courgettes in enough dressing to coat and leave to cool.
  6. Add the shrimps then taste and adjust seasoning adding more of the dressing if needed. Serve at room temperature with some crusty bread.
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