Hit enter to search or ESC to close

Bookmark Recipe

Courgette and Potato Salad

4 people
25 min

Ingredients

    • 400g baby potatoes, halved (or 2cm cubed Roosters)
    • 200g green beans
    • 20g toasted pine nuts
    • 2 medium courgettes
    • 3tbsp olive oil
    • Salt and milled pepper
    • 50g rocket leaves
    • 2 small baby gem lettuces
    • 5g fresh mint
    • Juice and zest of 1 lemon
    • 150g Feta cheese, crumbed

Main

    • 400g baby potatoes, halved (or 2cm cubed Roosters)
    • 200g green beans
    • 20g toasted pine nuts
    • 2 medium courgettes
    • 3tbsp olive oil
    • Salt and milled pepper
    • 50g rocket leaves
    • 2 small baby gem lettuces
    • 5g fresh mint
    • Juice and zest of 1 lemon
    • 150g Feta cheese, crumbed

Method

Copy Text

Cook the potatoes for 15 minutes with a lid on until just cooked. Drain and once cool enough to handle, slice the potatoes into 1cm thick pieces.

In the same water, cook the green beans for 5 minutes and drain.

Place a griddle or frying pan over a medium heat. Toast the pine nuts in the pan for approximately 2-3 minutes - pine nuts tend to burn quickly so keep an eye on them.

While the pine nuts are toasting, slice the courgette into ½ cm pieces and pop into a big bowl. Add the sliced potatoes in the bowl with the courgettes. Add 1tbsp of the olive oil and toss everything together with a little salt and milled pepper.

Place the potatoes and courgettes onto the griddle pan and cook together until nicely charred and keep warm. You may need to do this in 3 batches depending on the size of your pan.

In a large serving bowl add the rocket, baby gem, green beans, mint and pine nuts.

Mix the lemon zest, juice and olive oil in a small bowl. Pour the dressing over the potatoes and courgettes and mix well. Then toss the potatoes with the salad and serve with the feta cheese crumbled over.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Copy Text

Cook the potatoes for 15 minutes with a lid on until just cooked. Drain and once cool enough to handle, slice the potatoes into 1cm thick pieces.

In the same water, cook the green beans for 5 minutes and drain.

Place a griddle or frying pan over a medium heat. Toast the pine nuts in the pan for approximately 2-3 minutes - pine nuts tend to burn quickly so keep an eye on them.

While the pine nuts are toasting, slice the courgette into ½ cm pieces and pop into a big bowl. Add the sliced potatoes in the bowl with the courgettes. Add 1tbsp of the olive oil and toss everything together with a little salt and milled pepper.

Place the potatoes and courgettes onto the griddle pan and cook together until nicely charred and keep warm. You may need to do this in 3 batches depending on the size of your pan.

In a large serving bowl add the rocket, baby gem, green beans, mint and pine nuts.

Mix the lemon zest, juice and olive oil in a small bowl. Pour the dressing over the potatoes and courgettes and mix well. Then toss the potatoes with the salad and serve with the feta cheese crumbled over.