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

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

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

This is also lovely with added basil leaves.

Veg Box Recipes Newsletter