Ingredients
Makes 1 portion
1 medium courgette, cut into chunks
A small handful of broad beans
A few basil leaves, washed
Half a ball of good quality mozzarella, torn
Olive oil
Salt and pepper
Pinch chilli flakes
Squeeze of lemon
1 tbsp toasted pine nuts
For the dressing:
A small handful of basil leaves, washed
half tsp capers
Quarter tsp Dijon
1 tbsp evoo
Salt & pepper
Squeeze of lemon juice
Recipe
1. Bring a pan of salted water to the boil, add the broad beans, cook for 2-3 mins then drain and refresh in cold/ ice water. Pinch off the inner pods (optional step) and dress with a little olive oil, salt and pepper
2. Colour the courgettes over a medium heat in a wide pan with a little oil. Stir until well coloured and just tender. Season to taste, stir in the chilli flakes, then turn off the heat and squeeze over some lemon juice
3. To make the dressing bash up the ingredients in a pestle and mortar or blender/processor until fairly smooth
4. Assemble all ingredients onto a plate and enjoy
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