Another entry in my “Favourite Salad This Summer” line up.  Once again this one embraces pulses and not for the first time I am banging the drum for Bold Beans.  This isn’t an ad and they are not paying me but I have got to tell you, they are truly fantastic beans.  Superb texture and taste which, after all, is pretty important if the pulse in question is a key component of your lunch.

Here courgettes are the other star along with dill.  It might seem a surprising combination but, as they say, trust me.  A simple trio but a mighty outcome.  This works well as side, I served it alongside the last salad featured here, Roast Cauliflower with herby yogurt, and some chicken and was immediately asked for the recipe.  Equally, I am happy to serve this on its own for supper and sometimes add mushrooms to the equation.  If you want to do that too, just add a similar amount of sliced mushrooms to the courgettes when cooking.  This beefs it out a little, as it were, and also soothes my son who loves the mushroom and courgette combo but has had enough of my pulse obsession.  Actually as a side note, he will often cook himself the courgettes and mushrooms but with not a bean in sight so that is another option really.

This is a corker for your leftovers lunch bowl so make a little extra at supper time and relish the smug glow of knowing a delicious lunch is prepped before you even go to bed.  Win win.

Courgettes, butter beans and dill.

Here is what I use but obviously this is super simple and very adaptable.  Scale up as you please or go the added mushroom route.  I am particularly fond of this served with a little yogurt and chilli sauce or the herby yogurt from the previous recipe.  The pumpkin seeds add a pleasing crunch and contrast in texture but leave them out if they are not your thing. This amount would serve four as a side.

3 courgettes, topped, tailed, sliced and these slices halved

2 tablespoons olive oil

1 small clove of garlic, finely chopped

700g jar butter beans (or different beans if that is what you have) drained

1 tablespoon chopped dill

2 tablespoons pumpkin seeds, dry toasted in a frying pan

Warm the oil in a large frying pan and fry the courgettes with a pinch of salt until soft and just getting some spots of colour on the edges.  Add the beans and garlic and give it all a good stir for a minute of so until the garlic is just cooked and the beans warm.  Season well, mix in the dill and decant into a serving bowl or dish.  Scatter over the pumpkin seeds.

As Ina would say, how easy was that?