We love a courgette – it’s so versatile! You can roast it, fry it or even add it to a cake. For this recipe, we griddled the courgettes until they just start to char, adding a smokey flavour that works beautifully with roast chicken, should you fancy adding it to this refreshing salad. It comes together in just 15 minutes, making it the perfect speedy weeknight dinner. If you can’t find preserved lemon, swap it for some lemon juice and zest, although it’s worth seeking it out.
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- 4 courgettes (yellow and green if you can get them)
- 300 g green beans, topped and tailed
- 2 Tbsp. olive oil
- 50 g toasted hazelnuts, roughly chopped
- handful flat-leaf parsley, roughly chopped
For the dressing
- 3 Tbsp. extra virgin olive oil
- 1 1/2 Tbsp. sherry vinegar
- 1 small preserved lemon, pips removed and roughly chopped
- 2 cloves garlic
- Step 1Slice all the courgettes lengthways into thin strips, about 5mm thick. Place in a bowl with the beans and drizzle over the oil, tossing so all the vegetables are well coated. Season well.
- Step 2Heat a griddle pan over a medium to high heat and griddle the vegetables for 6–8min, until the beans are starting to blister and char and the courgette is soft. It can be easier to start by grilling the courgettes, then cook the beans afterwards. Transfer the cooked vegetables to a bowl.
- Step 3Meanwhile, put all of the dressing ingredients into a mini food processor and blitz until smooth.
- Step 4Drizzle the dressing over the vegetables and add the hazelnuts and parsley. Toss everything together and transfer to a serving dish. It’s delicious served just warm, but can be served cold, too.
Turn this salad into a nutritious main dish by tossing through some freshly cooked giant couscous as well as some grilled halloumi.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
