Courgette, Green Bean and New Potato Salad

It's that time of year again and my home grown courgettes are fruiting in abundance - the yellow variety are doing particularly well.  As I'm not a fan of traditional potato salad, coated in mayonnaise, I devised this recipe instead.

Serves 4-6 as a side dish

• 200g/8oz baby courgettes/zucchini, sliced
• 100g/4oz green beans, sliced
• 500g/1lb new potatoes, halved if large
• 2 cloves of garlic, unpeeled
• 2 tbsp olive oil

For the dressing:

• 2 tbsp. olive oil
• a good handful of chopped, fresh tarragon or a mixture of any fresh, green herbs you have to hand (parsley, oregano, basil, mint etc)
• 2 tbsp white wine vinegar or lemon juice
• 2 heaped tsp coarse grain mustard
• Himalayan pink salt to taste

Pre-heat the oven to 200 C/190 C Fan/400 F/Gas 6 and heat 2 tbsp. olive oil in a baking tray or dish.

Boil the new potatoes for around 15-20 minutes (until tender), drain, then add to the hot roasting dish. Turn to coat with the oil and sprinkle with salt to taste.
After 5 minutes in the oven, add the sliced courgettes and garlic. Roast for  a further 10 minutes, or until beginning to turn a golden brown.

Meanwhile, boil the green beans for 8-10 minutes, or until al dente.
Drain and set aside.

Once the potatoes and courgettes are nicely browned, add the green beans to the baking dish and roast for a further 3-5 minutes.

Remove from the oven and allow to cool slightly.

Make the dressing by blending or mixing the crushed, roasted garlic, oil, herbs, vinegar and mustard.
Pour over the warm vegetables and turn gently to coat with the dressing.

Serve warm or cold for lunch or with barbecued food.

Pin It