Summery Courgette, Green Beans and Pea Salad

August really is the month in Ireland for home grown Mediterranean‘ vegetables although in fact they are actually fruits! Tomatoes, aubergine peppers and courgettes are sun loving fruits that are eaten as vegetables. The sun loving being the reason they take all summer to ripen.

Our courgettes have been taking their time. We’re still hovering around the plants wondering whether there are any ready to pick, which is in fact a good thing. Baby courgettes are the sweetest and tastiest and delicious in salads.

We’ve been eating a courgette, green bean, basil and pea salad – having an abundance of green beans at hand and cheating with peas.  It’s delightful combination of textures and summery flavor

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The peas and beans are blanched but the courgettes are raw but don’t seem so. They are salted and rinsed before being dressed which gives them a crisp but tender bite .

 

Check out the farmers markets and local growers  as courgettes grown close to home will be fresher and taste better. If you can find little yellow ones they’ll be great for the colour scheme but green ones taste equally as good.

 

Courgette, Green Bean and Pea salad

 

250g French beans

1-2 small courgettes

200g fresh peas -= frozen is good

handful fresh basil

100mls olive oil

zest 1 lemon

juice of half or to taste

1 clove garlic

1/2tsp dijon mustard

salt and pepper

 

Slice the courgettes thinly, sprinkle with salt and toss well.

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Put aside in a bowl or colander for at least 15minutes.

Top and tail the beans. Bring a large pot of water to boil. Add a half tsp salt and the beans. Cook for 4 minutes then lift out of the water and drop into a bowl of cold water. Let them cool then drain

Bring the water back to the boil then add the peas. Cook for 1 minute the drain and drop into cold water to cool. Drain and shake off excess water.

Rinse the courgettes, take a handful at a time and squeeze to remove the water. Repeat until all the courgettes are done

Put the courgettes, french beans and peas into a bowl, roughly chop the basil and add then season with a little salt and freshly ground black pepper. Grate the lemon zest on top of the vegetables

Peel and chop the garlic. Whisk the garlic, lemon juice and Dijon mustard together then whisk in the olive oil. Season with a little salt

Gently toss the dressing with the vegetables. Add more salt or lemon to taste.

 

 

Lettercollum Kitcheb Project are hosting two events for the Taste of West Cork festival in September. The first on Friday 6thSeptember is ‘Dinner from the Garden’, a seven course tasting menu shared around the kitchen table at Lettercollum and the second is “A Taste of Valencia’, tapas and paella accompanied by music and flamenco dancing in O’Donovans hotel on Tuesday 10thSeptember. Tickets for both events are available at the shop or by email.

 

About lettercollumkitchenproject

A cook that gardens. Sun addict. Not a good addiction in West Cork hence the travel addiction. Add in a splotch of kitchen snooping while away, a big walled organic garden while home and a kitchen full of a bit of everything. Runs an organic bakery/delicatessen/food shop with her husband using food from the garden and the years of accumulated kitchen snooping. Check out the shop and garden at www.lettercollum.ie View all posts by lettercollumkitchenproject

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