Pesto, courgette and butter bean salad

Recipe byAugusta Gray, Registered Nutritionist (RNutr)

Portion of pesto and butter bean salad on kitchen background

Pesto-coated courgettes, creamy butter beans and a zesty lemon-mint dressing create a bright, no-fuss bowl intended for long garden lunches and sunlit patio suppers

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Nutrition

Ingredients

For the salad

2 medium courgettes, sliced into half moons
1 tbsp H&B olive oil
3 tbsp H&B green pesto
2 x 400g tins H&B butter beans, drained and rinsed
Small handful fresh mint leaves, torn
2 tbsp toasted H&B pine nuts (optional)
Parmesan shavings, to serve (optional)

For the lemon and mint dressing

Juice of 1 lemon
2 tbsp H&B extra virgin olive oil
1 tbsp finely chopped fresh mint
Salt and black pepper

Nutritional information

Per	100g
Energy (kcal)	106 kcal
Fat	6.2g
of which saturates	0.9g
Carbohydrates	6.4g
of which sugars	1.6g
Fibre	4.4g
Protein	3.7g

Method

Step 1

Toss the sliced courgettes with the olive oil and pesto, making sure they’re well coated.

Step 2

Cook the courgettes using your preferred method: - For the air fryer, cook at 200°C for 12–15 minutes, shaking halfway through, until tender with crispy, golden edges. - For the oven, roast at 200°C (180°C fan) for 20–25 minutes, turning once halfway through. - For the frying pan, cook over a medium-high heat for 8–10 minutes, stirring occasionally, until golden and tender.

Step 3

Meanwhile, make the dressing by whisking together the lemon juice, extra virgin olive oil and chopped mint. Season with a pinch of salt and black pepper.

Step 4

Add the drained butter beans to a large serving bowl, then spoon over the warm pesto courgettes.

Step 5

Drizzle over the lemon and mint dressing and gently toss everything together, taking care not to break up the butter beans.

Step 6

Finish with torn fresh mint, toasted pine nuts and Parmesan shavings, if using.

Step 7

Pesto, courgette and butter bean salad FAQs

Can you swap green pesto for red pesto?

Absolutely. Red pesto works beautifully in this salad and will give it a richer, slightly sweeter flavour. The courgettes will still caramelise nicely, so simply use the same amount as the green pesto.

Can you use a different type of bean?

Butter beans give this salad a lovely creamy texture, but cannellini beans, chickpeas or borlotti beans work just as well. Simply drain and rinse them before adding to the salad.

How long can you keep this salad for?

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Allow it to come back to room temperature before serving for the best flavour and texture.

How can I enjoy this salad in the cooler months?

You can easily enjoy this salad warm by gently heating up the butter beans and serving up the golden pesto courgette as soon as cooked. Add your preferred protein, like sausages or turkey meatballs, and serve alongside some fresh, crusty bread for a comforting and satisfying meal.