The harvest from the garden is starting to slow but we are still battling a couple of gluts, mainly green beans (well actually purple beans as they are Blue Lake) and courgettes ( both yellow and the more traditional green), we still also have a pretty good selection of salad leaves growing too. Inspired by a recipe in River Cottage "Vegetables" this is a versatile lunch dish which has the comforting warmth of the beans and courgettes to lift it on these cooler days, the addition of cooked shredded chicken ups the protein content, but can easily be omitted if you require a vegetarian dish.
Ingredients
- Shredded cooked chicken
- Mixed salad leaves (spinach, rocket, lettuce leaves, maybe a little mint)
- Cucumber
- Courgettes - sliced
- Green beans, cut into bit sized pieces
- Olive oil
- Lemon juice
- Honey
- Salt and Pepper
Method
- Arrange the salad and shredded chicken on a plate
- Cook the green beans until tender
- Mix the olive oil, lemon juice, honey and salt and pepper in a jar to make a dressing, taste
- Fry the courgettes until softened and lightly coloured
- Add the beans and courgettes to the salad leaves and then drizzle with dressing
- Serve immediately
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