Griddled courgette, butter bean puree and broad beans
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Recipe type: Light bite
Prep time: 
Cook time: 
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Serves: 2
 
Griddled courgettes with butter bean puree and broad beans is a delicious topping for toast. It also works as a beautiful starter, and can be adapted throughout the year to suit the seasons.
Ingredients
  • 2 slices of sourdough bread (if using)
  • butter
For the topping
  • 1 courgette, sliced into ribbons using a mandolin, peeler or sharp knife
  • 6 broad bean pods, you will need 6-7 beans per person
  • mint leaves or edible flowers such as viola or nasturtium
For the butter bean puree
  • 400g can, butter beans, drained (reserve 2 tablespoons of the can water to add to the processor)
  • 1 tablespoon tahini
  • 1 lemon, juice and zest
  • 1 tablespoon olive oil
  • salt and pepper, to taste
Instructions
  1. First of all prepare your butter bean puree. Put all of the ingredients into a food processor, and blend until the beans are broken down and everything is well combined. Add season to taste, blitz again then scrape into a bowl until your ready to plate up. You will make more puree than you need and you can save this for another meal, it should keep for 3 days in an airtight container in the fridge.
  2. Next cook your broad beans. Blanch the beans in a saucepan of boiling water for 4-5 minutes, drain, cool under cold water and then slip off the skins. Set aside.
  3. Finally cook your courgettes. If you have one a cast iron griddle pan is best for this. Use a little bit of oil on the pan, but not too much as the courgettes will get soggy. When the pan is hot enough the courgettes will take a minute either side, and don't be tempted to move them around. Tongs are helpful in this instance.
  4. When you're ready to plate up and serve, toast your bread, spread with a smidge of butter then top with a good smoosh of the puree, followed by ribbons of courgette, the broad beans, and if you like (as I did), garnish with a few mint leaves, edible flowers like violas or nasturitums, a grating of lemon zest and a pinch or cracked black pepper.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/griddled-courgette-butter-bean-puree-broad-beans/