Ingredients
- 1 lb courgettes
- 8-12 oz frozen broad beans or 2lbs broad beans in their pods
- 4 oz shelled shrimps
Dressing
- 4 tbsps olive oil
- 1 tbsp balsamic or sherry vinegar
- 1 tbsp fresh tarragon or parsley leaves chopped
- sea salt and black pepper
Servings:
Instructions
- To make the dressing put all the ingredients together in a screw top jar and shake well. Check seasoning.
- Trim the courgettes and cut them in half lengthwise. Turn in about 2 tbsps of the dressing and leave for at least 30 minutes. Pod the beans.
- Grill the courgettes under a high heat until tender and streaked with dark brown. Cool a little then slice.
- Meanwhile cook the beans in boiling salted water then drain and refresh under cold water. Slit the skins of the larger beans ( or all if preferred) and squeeze gently to pop out the beans.
- Toss the warm shelled beans and the courgettes in enough dressing to coat and leave to cool.
- Add the shrimps then taste and adjust seasoning adding more of the dressing if needed. Serve at room temperature with some crusty bread.
Share this Recipe
Powered byWP Ultimate Recipe