Monday, 5 August 2013

Revenge of the courgette: Potato summer green salad

I wouldn't usually post such a simple recipe on here (I know you lot, you're already rather awesome cooks), but it was soooo good that I felt I had to. You can use this as an accompaniment to a BBQ, or as a holiday time lunch - let's face it, when there's holibob vino around, a lettuce leaf and a few croutons just ain't gonna do it. Potatoes, however, are a lovely accompaniment to a sneaky lunchtime glass of sparkly, and you won't fall asleep half way through the afternoon either. 

I was inspired by my friend Simone's amazing monster courgettes, which quite seriously could take over the world. In fact I only saw her yesterday, so perhaps I'd better ring and check on her. They are bigger than your average-sized marrow, and I swear I heard them growl at me when I bent over to have a look. Or maybe that was the dog. Well, you never know. 

Woof.

I do love a summer fridge - you open the door and it's all green. I could go all Nigel Slater-esque and reminisce about the 'beautiful, freshly popped peas exuding the essence of summer flavour' or something but I won't. Instead, I'll give you the recipe for a stonking good (and simple) salad. 

Oh, and serve warm or cold... it was yummy both ways.


Potato summer green salad
(Serves 2)

Boil up 6 or 7 Jersey Royals or whatever other potatoes you have, and when they are done, drain, cut in half and leave to cool a little.

In the meantime, blanch a bowlful of broad beans in water for 1 minute. Drain and drop into iced water (this keeps the green colour) before slitting the skins and popping each bean out. 

Saute 4 salad or spring onions in a knob of butter with a normal sized diced courgette - or a tenth of a teeth-baring, savage-looking monster one. After a couple of minutes, add in the broad beans, plus 1/2 tsp of dried chili flakes and season generously with black pepper.

Heat through until the broad beans  are soft (should be around 3 minutes) before pouring the mixture over the potatoes (including the butter!) Add a handful of salad leaves, some chopped parsley and stir through before serving. 

The courgette didn't bite back.

If you're being calorie conscious and want to get into that bikini, swap the butter for low-fat spray wotsit stuff. It won't taste as good, but you'll feel nice and smug. If you're like me and haven't got a hope of even purchasing a bikini for fear of sending the majority of the human race running for the hills (ok, slight exaggeration), pour yourself a G&T and settle down with a book whilst munching. Lovely. 

2 comments:

  1. I've been making this but with smoked bacon stirred in. Yummy. Although even less chance of the bikini.

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    1. You've just destroyed one of the only veggie recipes on this blog!! Ah well, never mind... to be fair, that sounds yummy...

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