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Posts Tagged ‘side dish’

A nice salad using raw beetroot. It tastes really fresh and good for you. 

Beetroot with walnuts and cumin – serves 4

  • 75g walnuts
  • 1 tsp cumin seeds
  • about 400g beetroot
  • a handful of parsley, chopped
  • juice of 1 small orange
  • a squeeze of lemon juice
  • 2 tbsp rapeseed oil

Heat a dry frying pan over a medium heat and gently toast the walnuts for a few minutes, until toasted and starting to colour. Remove from the pan and add the cumin seeds. Toast these for 1-2 minutes, until fragrant, then tip onto a plate. 

Peel the beetroot and grate it coarsely into a bowl. Add the parsley, orange juice and a squeeze of lemon juice, 1 tbsp rapeseed oil and salt and pepper. Mix and season again to taste. Leave for 20 minutes or so to marinate and soften. 

Spread the beetroot over a serving dish. Bash the toasted walnuts roughly and scatter over the beetroot. Bash the toasted cumin seeds too, then scatter over the salad. 

Finish with another drizzle of oil. 

(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)

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Sometimes on Sundays we do a sort of a roast dinner but without the roast. It usually consists of a few different vegetable dishes, something green and something creamy, and roast potatoes are essential. We really loved this recipe by Nigel Slater as it gives the pumpkin a super soft, almost fudgy texture, and the creamy sauce is delicious.

Wine Suggestion: This meal goes great with richer reds or whites. Jerome Coursodon’s Etincelle Blanc, a blend of Roussanne and Viognier from the St Joseph vineyards in the Northern Rhone, was super expressive and had a wonderful balance of being rich and powerful while at the same time being crisp and taught.

Pumpkin with mustard & cream – serves 4

  • 2kg of pumpkin, leave the skin on – our favourite variety is Crown Prince
  • 4 tbsp olive oil
  • 1 litre of hot chicken or vegetable stock
  • 200ml double cream
  • 1 tbsp grainy mustard
  • 1 tbsp Dijon mustard

Heat the oven to 200C/180 fan/Gas 6.

Cut the pumpkin in half and cut the halves into large wedges. Scoop out the seeds.

Heat the olive oil in a large, deep, roasting tin over a medium heat. Lightly brown the pumpkin on the cut sides.

Pour the hot stock over the over the pumpkin, then cover with tin foil and seal tightly. Bake for 45 minutes, then remove the foil, turn the pumpkin wedges and baste well with the stock. Return to the oven and cook for another 45 minutes.

Lift the pumpkin from the stock and keep warm. Put the tin with the stock over a high heat and let it reduce to about 200ml. Pour in the cream, stir in the mustards and season. Spoon the sauce over the pumpkin wedges to serve.

(Original recipe from Greenfeast by Nigel Slater, 4th Estate, 2019.)

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We made this the day that Ottolenghi Flavour arrived in the post as we had all the ingredients and were feeling enthusiastic! We haven’t tried too many dishes since then but we will. Just when we think we’ve tasted pretty much every flavour combination Yotam and his pals remind us that we haven’t, not by a long way!

We can’t remember now what we served this with but think it’s safe to say you could eat a bowlful on their own!

Spicy roast potatoes with tahini and soy – serves 4 as a side

  • 900g roasting potatoes, leave the skin on and cut into 3cm cubes
  • 50g rose harissa 
  • 1 garlic clove, crushed 
  • 3 tbsp olive oil
  • 1½ tbsp chives, finely chopped
  • 1½ tbsp black and/or white sesame seed, toasted

FOR THE DRESSING: 

  • 60g tahini (stir well before using)
  • 2 tbsp soy sauce
  • 1½ tbsp mirin (or maple syrup)
  • 1½ tbsp rice vinegar

Preheat the oven to 240°C fan. 

In a large bowl, mix the potatoes, rose harissa, garlic and olive oil together with ¾ tsp of salt and plenty of black pepper. Transfer the mixture to a parchment-lined baking tray and spread out, then cover tightly with foil and roast for 15 minutes. 

Remove the foil, reduce the heat to 200°C and roast for another 25 minutes, uncovered, stirring halfway, until the potatoes are cooked and browned. 

Meanwhile, whisk all of the ingredients for the dressing together with 1 tbsp of water until smooth. 

Transfer the potatoes to a shallow serving bowl and drizzle over the dressing. Garnish with the chives and sesame seeds. 

(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020)

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This is a good side dish to serve with richer dishes. It’s light and zingy which is just what’s needed sometimes. Another great combination of flavours suggested by Sabrina Ghayour. 

Carrot, pistachio & dill salad with lime & honey dressing – serves 4 to 6

  • 500g carrots, coarsely grated
  • ½ a small red onion, thinly sliced
  • 75g pistachio nuts, roughly chopped
  • about 30g of dill, finely chopped
  • 2 tsp nigella seeds

FOR THE DRESSING: 

  • 2 tbsp olive oil
  • finely grated zest and juice of 1 lime
  • 1 generous tbsp of runny honey

Mix all the dressing ingredients together and season well with sea salt and black pepper.

Put the other ingredients into a large bowl. Add the dressing when you’re ready to serve and toss gently to coat. Check the seasoning and serve. 

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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You need cooked beetroots for this. You can of course buy them pre-cooked in vac packs but they’re much nicer when you cook them fresh. Just give them a good scrub, dry with paper and wrap in tin foil. Roast for about an hour (or as long as it takes) at 200ºC. Let them cool before making the salad. We served this with roast chicken and the next day with a ham salad. Make this up at least an hour in advance to allow the flavours to mingle.

Beetroot & mint salad – serves 4 to 6

  • 4 tsp caster sugar
  • 4 tbsp balsamic vinegar
  • juice of 2 lemons
  • 4 tbsp extra virgin olive oil
  • 12 cooked beetroots, finely sliced into rounds
  • a small bunch of mint leaves

Whisk the sugar, vinegar, lemon juice, olive oil and a pinch of salt in a small bowl.

Put the sliced beetroot into a bowl. Roughly chop half the mint leaves, and add to the beetroots before pouring over the  dressing. Leave in the fridge for an hour or so.

To serve, drain off some of the marinade, arrange the slices on a platter and scatter over the rest of the mint.

(Original recipe from Skye McAlpine’s A Table for Friends: The Art of Cooking for Two or Twenty, Bloomsbury, 2020.)

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We’re having a little Korean-inspired moment in the kitchen. So many of the dishes are super simple and really tasty. We had these soy-seasoned mushrooms with a glass of sherry for a starter but they’re a side dish really. A few ingredients that were made for each other and brought together quickly and easily!

Wine Suggestion: An umami-rich dish like this thrives with sherry and the La Gitana Manzanilla with it’s seaside freshness and bone-dry texture did not disappoint. Easy to see this dish in a tapas bar in Cadiz, despite the Korean origins.

Soy-seasoned mushrooms – bo-seot namool – serves 4 as a side dish or nibble with drinks

  • 1½ tbsp vegetable oil
  • 250g wild mushrooms (we used a mixture of baby shitake and oyster mushrooms), sliced into ½ cm strips
  • 2 tsp soy sauce
  • 2 garlic cloves, crushed
  • 2 tsp roasted sesame seed oil
  • 1 tsp toasted sesame seeds

Heat the oil in a wide pan over a high heat.

Add the mushrooms to the hot pan and stir-fry for 30 seconds, then add the soy sauce and garlic. Stir-fry for another minute.

Add the sesame oil and keep going for another minute, keep it moving so the garlic doesn’t burn.

Transfer to a bowl and mix in the toasted sesame seeds, then leave to cool a bit so the flavours come together. You can serve warm or cold.

(Original recipe from My Korean Kitchen by Jordan Bourke & Rejina Pyo, Weidenfeld & Nicolson, 2015.)

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Yes it really is this vibrant in colour. This dish marries a sweetness from the two vegetables with a contrasting and complimentary earthiness from the cumin and pungent garlic to form a harmonious whole; neither sweet, nor overtly earthy. We like it a lot.

Sweet Potato & Carrot Mash – serves 4

  • 500g sweet potatoes, chopped
  • 500g carrots, chopped
  • 3 cloves of garlic, bashed
  • 1 tsp cumin seeds, toasted
  • 25g butter

Put the sweet potatoes, carrots and garlic into a large pan of salty water, bring to the boil and cook for 12 minutes or until tender. Drain.

Add the toasted cumin seeds, butter and seasoning and roughly mash. 

(Original recipe from BBC Good Food)

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This is a delicious Persian accompaniment that goes with almost anything. We know that as we initially served it as a starter with pitta breads, then proceeded to have it on the side with the main course, and for lunch the following day with something else. It’s hard to describe how good it is. 

Spinach & yoghurt with walnuts – Maast-o-esfenaj – serves 6 to 8

  • 250g spinach leaves (cut off any chunky stalks)
  • 500g thick Greek yoghurt
  • 1 large clove of garlic, crushed
  • 2 big handfuls of walnuts, roughly chopped
  • 2 tsp sumac, plus a bit extra to garnish
  • best olive oil, for drizzling
  • flatbread, to serve

Simmer the spinach in a saucepan of boiling water for 2-3 minutes until wilted. Drain and immediately transfer to a bowl of iced water to stop the cooking. When cooled, drain well and chop finely. 

Put the spinach into a large bowl with the yoghurt, garlic and walnuts (keep a few for decorating), sumac, a small drizzle of olive oil and plenty of sea salt and black pepper. Mix well. 

Serve the mixture on a flat plate, drizzle with more olive oil and sprinkle over some extra sumac and the reserved walnuts. 

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)

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We served this tasty potato dish with feather blade steaks braised in port and it would be good with other roast or braised beef dishes.

Potato, Onion & Horseradish Gratin – serves 4

  • 2 tbsp vegetable oil
  • 100g butter
  • 3 onions, thinly sliced
  • a bunch of fresh thyme, remove the leaves from half
  • about 900g of large floury potatoes, sliced very thinly (a mandolin or food processor is best for this)
  • 4 tbsp horseradish sauce
  • 300ml beef stock

Preheat the oven to 200C/180C fan/gas 6.

Heat the oil and 25g of the butter in a large frying pan. Add the onions and season well with salt and pepper. Cook for about 30 minutes, stirring regularly.

Meanwhile, put the stock into a saucepan with a small bunch of thyme and bring to the boil. Cook for a couple of minutes, then remove from the heat and leave to infuse for 10 minutes. Strain into a clean pan and keep warm.

Put the sliced potatoes into a large bowl with the thyme leaves. Melt the remaining 75g of butter and pour this over the potatoes and season well. Toss with your hands to coat the potatoes in the butter.

When the onions are cooked, stir in the horseradish sauce. Spread a third of the potatoes over the base of an ovenproof dish (20cm square is about right). Spread over half the onions and a third of the beef stock. Cover with another third of the potatoes, followed by the rest of the onions and a final layer of potatoes on top. Pour over the remaining stock, then cover with foil and bake for 45 minutes. Remove the foil and cook for another 30 minutes or until golden.

(Original recipe from Marcus Everyday by Marcus Wareing, HarperCollins Publishing, 2019.)

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Sweetcorn, Black Bean & Avocado Salad

A lovely salad which is perfect for using the fresh corn cobs that are in the shops around now. We served with barbecued chicken but it would be great with loads of things. Another great idea by Sabrina Ghayour.

Sweetcorn, black bean & avocado salad – serves 5 to 6

  • 3 fresh corn cobs
  • 1 avocado, diced
  • ½ a 400g tin black beans, drained and rinsed
  • 2 kaffir lime leaves, very finely chopped (we didn’t have these but we added some lime zest instead)
  • 2 scallions, thinly sliced
  • ½ a small red pepper, finely diced
  • ½ a small green pepper, finely diced
  • 1 long red chilli, deseeded and finely chopped
  • about 30g of fresh coriander, finely chopped
  • 1 heaped tbsp of mayonnaise
  • a drizzle of olive oil

Cook the corn cobs in lots of boiling salty water for about 10 minutes or until tender. Drain and rinse under cold water to cool, then drain again.

Use a sharp knife to cut the kernels off the cobs in strips.

Put the corn in a large bowl with all of the other ingredients and season well with Maldon sea salt and black pepper.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)

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Green Hummus

Really fresh and tasty. A lovely recipe from Simply by Sabrina Ghayour (our new favourite thing!). We served with toasted pittas. Leftovers great for lunch the next day.

Green hummus – serves 6 to 8

  • 2 x 400g tins chickpeas, drained and reserve ¾ of the brine from 1 of the tins
  • juice of ½ a lemon, you might need a bit more
  • 2 garlic cloves, peeled and crushed
  • 30g of flat leaf parsley, roughly chopped
  • 30g of fresh coriander, roughly chopped
  • 15g of tarragon, leaves picked, roughly chopped
  • 2 tbsp tahini
  • 1 tsp nigella seeds
  • warm pitta bread, to serve

Put the chickpeas, reserved brine, lemon juice, garlic, parsley, coriander, tarragon, tahini, some sea salt and black pepper, in a food processor and whizz until smooth.

Taste and adjust the seasoning, you might like to add more lemon juice. Serve in a bowl garnished with the nigella seeds and with some of your best olive oil drizzled over.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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Creamed Carrots

This is a lovely side dish to serve alongside lamb koftas or something similar. We had it for dinner with just some brown rice and that was surprisingly good too.

Creamed Carrots – serves 4

  • 400g carrots, coarsely grated
  • 2 garlic cloves, crushed
  • a thumb-sized piece of ginger, finely shredded
  • 3-4 small, hot green chillies, finely chopped
  • a thick slice of butter
  • 1 tsp yellow mustard seeds
  • 2 tbsp cashew nuts, toasted in a dry pan or in the oven, roughly chopped
  • 4 tbsp double cream
  • 4 heaped tbsp natural yoghurt
  • a good handful of coriander leaves
  • a squeeze of lime

Melt the butter in a frying pan, then add the garlic, ginger and mustard seeds and cook for a minute before adding the chopped chillies. Stir together for a minute then add the carrots and cook for 3-4 minutes.

Stir the cream and yoghurt together and fold into the hot carrots with some seasoning. Immediately tip into a serving dish and top with the cashew nuts, coriander leaves and lime.

(Original recipe from Tender Volume I  by Nigel Slater, Fourth Estate, 2009)

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Aioli

Otherwise known as garlic mayonnaise and a super handy condiment to have up your sleeve and infinitely better than most supermarket versions.

Aioli – serves 4 to 6

  • 1 clove of garlic, crushed
  • 3 egg yolks
  • 1 tbsp white wine vinegar
  • 250ml mild olive oil or sunflower oil
  • a squeeze of lemon juice

Put the garlic in a food processor with the egg yolks and vinegar. Season with salt and pepper (we prefer freshly ground white pepper).

Turn the food processor on and start drizzling in the oil, just a few drops at a time. When it starts to emulsify, you can start adding the oil in a slow, steady stream until you have added it all and you have a mayonnaise. Check the seasoning and add a squeeze of lemon to taste.

(Recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017)

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Courgettes with Mint & Ricotta

There was a little bit of leftover ricotta in our fridge, and some courgettes and mint in the garden, which improved Tuesday’s freezer dinner immensely!

Courgettes with mint & ricotta – serves 2 as a side

  • 1 tbsp olive oil
  • 1 tsp unsalted butter
  • 2 large courgettes, sliced
  • zest and juice of ½ a lemon
  • a pinch of chilli flakes
  • 35g of ricotta (or whatever quantity you have)
  • a small handful of mint leaves, roughly chopped

Heat a large heavy frying pan over a medium heat. Heat half the oil with half the butter, then add half of the courgettes in a single layer. Cook for 2 minutes, then turn the heat to low and continue cooking for 5 minutes, don’t be tempted to move them as you want them to take on plenty of colour.

Turn the courgettes, then grate over some lemon zest, pour over half the lemon juice and season with salt, pepper and chilli flakes. Leave for another 5 minutes or until very tender. Remove to a warm platter and repeat with the remaining courgettes.

Top the courgette with spoons of ricotta, drizzle over your best olive oil and scatter over the mint to serve.

(Original recipe from BBC Good Food)

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Jamie's Coleslaw

A reprise of THE most visited blog post we’ve ever done! We thought it was worth highlighting again for that reason alone but it’s also a great coleslaw.

Jamie’s Favourite Coleslaw – serves 6 generously

  • ½ a white cabbage, core removed and cut into quarters
  • 1 small red onion, peeled
  • 3 carrots, peeled
  • 2 red apples, washed and cored
  • a small bunch of flat-leaf parsley, leaves picked and roughly chopped
  • juice of 1-2 lemons
  • some mayonnaise
  • 1 heaped tsp English mustard

Slice the cabbage as finely as possible or slice using a food processor. Then slice the onion in the same way and mix with the cabbage in a large bowl.

Julienne the carrots and apples with a mandolin or food processor or cut into matchsticks. Add to the bowl along with the chopped parsley, a few dollops of mayonnaise and the mustard. You can adjust the quantities of lemon juice and mayonnaise to how you like it. We just added the juice from one lemon and a few good dollops of mayonnaise. Season to taste and toss together.

(Original recipe from Cook with Jamie by Jamie OliverPenguin Books, 2006.)

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Courgette Gratin

Doesn’t everything taste better with a bit of cream & cheese?

Courgette Gratin – serves 4 as a side

  • 2 tbsp olive oil
  • 800g courgettes, chopped into ½ cm slices
  • a few sprigs of thyme
  • a few basil leaves
  • 100ml crème fraîche
  • 50ml milk
  • 1 tsp flour
  • 75g Gruyère cheese (or you could use Cheddar), grated

Preheat the oven to 200C/Fan 180C/Gas 6.

Heat the olive oil in a large frying pan. Add the courgettes and herbs and season well with sea salt and black pepper. Cover the pan with a lid and cook gently for about 10 minutes, or until the courgettes have softened but still have a bit of a bite. Give them a stir occasionally.

Tip the courgettes into an ovenproof dish. Whisk the crème fraîche with the milk, flour and some salt. Pour this over the courgettes and sprinkle the cheese on top.

Bake for about 25 minutes or until browned and bubbling.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure, Seven Dials, 2017.)

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Courgette Trifolate

We can’t be the only people living on courgettes at the minute. Not that we’re complaining, we love looking out for different things to do with them which is how we came across this little side dish by Jacob Kennedy. The cooking method is a bit different but the result is delicious, the lesser cooked bits taste really strongly of courgettes and you also get some browned pieces with a deeper flavour.

Courgettes with Parsley – serves 4 as a side

  • 600g courgettes
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • a tiny pinch of crushed dried chilli flakes
  • about 20g of flat-leaf parsley, finely chopped

Thinly slice the courgettes, 3-5mm.

Get out a large, wide frying pan.  It needs to be big enough to hold the courgettes no more than 2-3 layers deep.

Heat the pan until really smoking or at least very, very hot. Add all of the courgettes and shake the pan to settle them, leave for 30 seconds.

Drizzle over the oil and sprinkle with salt but don’t stir yet. Continue to cook for another 30 seconds, then add the garlic, chilli and some black pepper. Toss once, so the courgettes on the bottom are pretty much on the top and the garlic and chilli underneath. Leave for 15 seconds, then shake the pan and cook for another 15 seconds. Sprinkle with parsley and toss a few times to mix, then remove from the heat. Leave in the pan for a further minute to finish cooking, then serve hot or at room temperature.

(Original recipe from Bocca Cookbook by Jacob Kennedy, Bloomsbury, 2011.)

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Georgian Kidney Bean Salad

We try so many recipes but it’s rare that we find one that’s like nothing we’ve had before. This is different and definitely recommended by us.

Georgian kidney bean salad – serves 2

  • ¼ tsp fenugreek seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 3 tbsp sunflower oil
  • 1 small onion, sliced
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 tsp sherry vinegar
  • ½ tsp brown sugar
  • ½ a bunch of fresh coriander, chopped
  • 2 sprigs of parsley, chopped
  • 2 sprigs of dill, chopped

Toast the fenugreek, coriander and fennel seeds in a dry frying pan until fragrant. Tip into a pestle and mortar and crush with a pinch of sea salt.

Heat 2 tbsp of the sunflower oil in a frying pan and cook the onion for 10-15 minutes or until soft and browned. Add the beans and warm through.

Mix 1 tbsp sunflower oil, the sherry vinegar, sugar, crushed spices, herbs and salt and pepper, together in a bowl. Stir through the beans and serve warm or cold.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)

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Spring Radish & Tomato Salad

The radishes growing in the garden are all ready at the same time and we’ve been looking for recipes to use them. This is Ukranian salad from Olia Hercules’ book – Mamushka. Olia suggests you need bread alongside to mop up the dressing at the end and we couldn’t agree more. Crusty and white we think works best. Nice as a side dish or as a light lunch.

Spring radish & tomato salad – serves 4

  • 4 small cucumbers, or 1 large (we used baby cucumbers)
  • 2 beef tomatoes
  • ½ a bunch of radishes, sliced
  • ½ a bunch of dill, chopped
  • 100ml natural yoghurt, diluted with ½ tbsp water
  • sea salt flakes and black pepper

Slice the cucumber and tomatoes directly into the bowl, so that you catch all the juice. Add the radishes and dill and mix well.

Season the yoghurt really well with the salt and pepper, then stir through the salad. When you’ve finished the salad you will be left with a puddle of pale pink dressing which should be mopped up with some bread.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)

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Courgettes with Broad Beans and Walnuts

We can’t resist all the courgettes at this time of year, and even less so if they’re multi-coloured. This is a really tasty side dish that we make with frozen broad beans but of course use the fresh version if you have them. A great side to bring a bit of sunshine to any meal.

Courgettes with broad beans & walnuts – serves 4

  • 8 baby courgettes, sliced on the diagonal into 4 or 5 pieces (you can also use medium courgettes but cut them in 4 lengthways, then slice)
  • 200g podded broad beans, (about 1kg unpodded weight)
  • 2 tbsp olive oil
  • 10 walnut halves, roughly chopped

FOR THE VINAIGRETTE:

  • 1 tbsp white wine vinegar
  • 50ml olive oil

Make the vinaigrette by whisking the vinegar and olive oil together with some seasoning.

Bring a pan of water to the boil, then add the broad beans and cook for 2-3 minutes (if you are using frozen baby broad beans they will only need a minute). Drain and run under cold water, then remove the skins.

Heat the olive oil in a large frying pan. Add the courgettes and cook over a medium heat until golden on all sides – about 5-8 minutes.

Add the broad beans, season with salt and pepper and warm through for 30 seconds.

Remove from the heat and stir in the vinaigrette. Sprinkle over the chopped walnuts to serve.

(Original recipe from BBC Good Food)

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