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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.


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


  1. Wash the courgettes and slice.

  2. Wash the runner beans and slice into 2cm chunks.

  3. 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.

  4. Wash the tomatoes and chop into eighths. Add to the pan and stir. Cover and cook gently for a further 3 minutes.

  5. Chop the artichoke hearts into bite-sized pieces. Add to the pan with the olives. Warm through.


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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