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Warm Summer Courgette & Runner Bean Salad With Artichoke Hearts

>	This delicious summer salad is best served warm. The courgettes and runner beans take on a buttery flavour, enhanced by the creaminess of the artichoke hearts.

Ingredients

Serves 4 as a side dish

2 medium courgettes (yellow courgettes look great)
5 medium tomatoes
8 artichoke hearts (preserved from a jar is fine)
About 12 runner beans
About 12 - 16 black olives
1 knob butter

Method

Wash the courgettes and slice.
Wash the runner beans and slice into 2cm chunks.
Melt the butter in a pan and add the courgettes and runner beans. Cover and sweat them for 3 minutes. Stir regularly, to make sure they don't burn.
Wash the tomatoes and chop into eighths. Add to the pan and stir. Cover and cook gently for a further 3 minutes.
Chop the artichoke hearts into bite-sized pieces. Add to the pan with the olives. Warm through.

Serve immediately with bagels for a brunch. Or serve with potatoes or rice for a light lunch.

Time From Cupboard-To-Table

15 minutes

Notes & Variations on Warm Summer Courgette & Runner Bean Salad With Artichoke Hearts

This is also lovely with added basil leaves.

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