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Cooking the Seasons…

on August 05, 2015

There are no better tasting veggies than what is in season during these summer months. Packed full of flavour AND nutrients there are no excuses not to eat your greens!

So, we’ve headed to the Fussels allotment and stumbled across a handful of plump broad beans and a glut of delicious courgettes. Paired with a little Fussels English herb dressing, a sprinkling of feta cheese and a handful of freshly picked mint, you have yourself the most refreshing of salads!

Broad Bean, Courgette and Feta Salad

1) First blanch broad beans in salted boiling water for 5 minutes to soften
2) Slice courgette and fry in a dash of rapeseed oil along with some finely chopped spring onions
3) Once cooked, add the bean to the courgette and fry until all the vegetables have colour
4) Remove from the heat and stir through a tablespoon or so of Fussels English Herb Dressing
5) Sprinkle with crumbled feta cheese and fresh mint