Serves: 2 as main or 4 as side Prep & cooking: 20 min
Ingredients:
- 400-500g courgettes
- 100-200g carrots
- 400g broad beans (weight in their pods)
- Handful of Basil
- Half a lemon (the juice)
- 1 clove of garlic
From the cupboard:
- Olive oil
- Salt to taste
- Apple cider vinegar
- 100g peanut butter
Method:
- Using a carrot peeler slice thinly the courgettes and carrots into thin strips. Finely slice the basil and crush the garlic.
- Season with salt, dress with 1-2 tablespoons of olive oil and 1-2 tablespoons of apple cider vinegar, and mix together.
- Set aside to rest. You can prepare this mixture up to 4 hours before you serve the salad. The salt will take out a lot of the water in the courgettes. Don’t throw this away, you will use it for the dressing.
- Pod the beans and steam or boil for about 10 minutes or until tender. Add them to the courgette mixture.
The dressing:
- Mix the peanut butter and the juice of half a lemon
- Strain the liquid from the salad and add to the dressing.
- Using a hand blender mix everything together
Recipe design by: Pavlina