Green Dwarf Beans – salad with courgette & basil

I’ve been neglectful of my blog – but worse than that, my garden!  Life took on a few busy twists and events.  Last week I held cookery camps for kids from Monday to Friday, morning and afternoon.  The afternoon group was my first ‘Boys Junior Chef Cookery Camp’.  We had great fun baking, identifying new garden vegetables and herbs and gathering them up for cooking.  My proudest moment was seeing them dig into green ‘shrek’ (love the name – comes from one of the kid’s dad!) soup in a bread bowl.  By Friday I was ready to say goodbye and have some sleep.

The garden has been fruiting like crazy and we’re at a point where everything needs to be picked…..yesterday!  This salad I’m posting a recipe for uses up a few ingredients that I have loads of right now (basil, courgette, green beans, parsley) – it’s a July/August salad only.

Raw Materials

Courgette & Green Bean Salad

1 small knob butter

1 red onion

4 cloves garlic

2 medium or 1 large courgette

1 good handful green dwarf beans – topped, tailed and sliced into 2 inch lengths

1 generous tablespoon basil pesto

1 tablespoon freshly chopped flat-leaf parsley

1oz / 30g finely grated parmesan cheese

sea salt & freshly ground black pepper


  • Bring a pot of salty water to the boil and drop the green beans into it for 2 minutes.  Drain, rinse in cold water and set aside (they should remain slightly warm)

Blanching green beans

  • Heat the butter in a frying pan and sweat the sliced red onion for 3 minutes.  Add the sliced courgette, garlic and sea salt – cook until the courgette is just tender, but retains some bite – about 5 minutes.  Remove from the heat and transfer to a mixing bowl.

Sliced Courgette

  • When the courgettes have cool down a bit, stir in the drained green beans, grated parmesan, basil pesto, black pepper and parsley.  Taste.  Does it need more salt, pepper or a little more pesto/cheese??  Add these to your taste.

It’s best served warm or at room temperature.  I ate this today for my dinner with just a homemade flat-bread.  It’s a great lunch or starter for a dinner party – serve with crusty bread and your guests will be weeping and weak at the knees!

Courgette Salad

Courgette Salad


2 responses to this post.

  1. Posted by fiona on August 21, 2010 at 7:22 am

    wow! trying to savor the rest of the summer so tried this recipe out last night to accompany some fresh halibut, very tasty and so versatile. it is an absolute winner!
    Great blog, keep up the good work!


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