Sunday, January 23, 2011

Zucchini & Broad Bean salad with Garlic & Herb dressing

I had purchased heaps and heaps of Zucchini from the Farmer's Market last Saturday and then thought to myself "What am I going to do with them all?"

Some were allocated for Chicken, Leek & Zucchini pot pies - E's favourite dish ... he would eat it every single day if he could!  We made a yummy Tomato, Zucchini, Feta & Sweet Chilli pizza with another one... but I still had 4 left.

So I went to look for some more Zucchini recipes... and found this one that was such a great lunch time dish.  Very fresh and full of flavour:


1 small baguette, sliced    (I used sourdough bread instead)
Olive Oil for drizzling
Sea Salt
2 x Zucchini (Courgette) thinly sliced
1 x baby cos lettuce (can use baby spinach or rocket if you prefer)
500g of blanched broad beans
1 x Lebanese cucumber, thinly sliced
Shaved Parmesan to serve

Garlic & Herb Dressing:

1/4 cup (60ml) Olive Oil
2 x tablespoons of white wine vinegar
2 x tablespoons of chopped chives
2 x tablespoons of chopped chervil     (I used fresh basil as we had just bought a huge bunch)
2 x Garlic cloves crushed
Sea salt and black pepper


Preheat the oven to 200 degrees C (390 degrees F)
To make the dressing; place the oil, vinegar, chives, herbs, garlic, salt and pepper in a bowl and whisk to combine.  Set aside

Place bread on a baking tray, drizzle with oil and sprinkle with salt.  Bake for 5 minutes or until golden.
Place zucchini, lettuce, broad beans, cucumber, croutons (the bread you just baked) in a bowl and gently toss.
Spoon over the dressing and top with Parmesan to serve.   Serves 4

Recipe via Donna Hay Issue 47 Oct/Nov 2009


No comments:

Post a Comment