Bright, Creamy, and Full of Summer Flavour
This butter bean salad with preserved lemon and charred courgette is something I’ve come back to again and again. It’s quick, light, and great on its own or tucked into a lunchbox. Preserved lemon brings a soft sharpness that lifts the creamy beans and adds a proper punch to the courgettes, which are grilled until just tender with a bit of colour on the edges.
I usually make this when courgettes are in season. It’s lovely warm or cold, and the flavours deepen if you leave it for a bit. The dill adds freshness and a grassy note that works really well with the lemon and the slight smokiness from the courgettes. It’s a vegetarian salad with enough interest to stand on its own, but you could also serve it with grilled sourdough, halloumi, or even a soft-boiled egg. You don’t need much to make this salad, and it comes together in under 20 minutes.
Courgettes Bring Warmth and Texture
Charred courgette adds more than just bulk to the salad. When cooked this way, it’s soft inside and slightly crisp at the edges, with a bit of smoky bitterness. I heat a griddle pan until it’s very hot and sear the slices without oil until they’ve got good marks, flipping just once.
If I’m making a big batch, I do this in a couple of batches so the pan doesn’t get crowded. You want that colour, not steamed courgettes. The char helps balance the preserved lemon too, which can be intense if everything else is too soft or sweet.
Preserved Lemon Brings the Salad Together
I’ve tried versions of this with lemon juice or zest, but preserved lemon rind is what makes it pop. It adds depth without the bitterness you sometimes get from raw lemon. You only need a small amount, but it works its way through every bite.
The saltiness also seasons the beans, which are naturally creamy but a little flat on their own. Together with the vinegar, oil, and herbs, you get a layered, sharp finish that doesn’t feel heavy.
Serving Suggestions and Variations
This salad holds well for a few hours, so I often make it ahead and bring it out when people are over. It goes nicely with grilled flatbreads, labneh, or falafel. If you’ve got leftover roasted vegetables, throw them in. It’s also a good way to use up that last bit of feta in the fridge.
Sometimes I swap the butter beans for chickpeas or use a mix. I’ve also stirred through cooked bulgur or couscous for something heartier. The base flavours are flexible—you can keep the preserved lemon and switch up the rest depending on what you’ve got.
Preserved Lemon and Butter Bean Salad with Charred Courgette and Dill
Ingredients
- 2 Courgettes sliced into thin rounds
- 400 g Butter beans tin, drained and rinsed
- 1 Preserved Lemon rind only, finely chopped
- 1 clove Garlic minced
- 1 tbsp red wine vinegar
- 3 tbsp Olive oil extra virgin
- 1 bunch Fresh dill chopped
- 1 handfull Fresh Parsley chopped
- Salt to taste
- Black pepper to taste, ground
- 1 handful Rocket Leaves optional
- Feta Cheese optional, crumbled
Instructions
- Preheat a griddle pan or heavy frying pan over high heat. Grill the courgette slices in a single layer, turning once, until nicely charred on both sides. Set aside on a plate to cool slightly.
- In a large bowl, whisk together the crushed garlic, chopped preserved lemon, red wine vinegar, and olive oil. Season with salt and pepper. The preserved lemon already brings saltiness, so taste before adding too much.
- Add the drained beans to the bowl with the dressing. Gently stir through the courgette slices, chopped herbs, and rocket if using. Let it sit for 5–10 minutes to absorb the flavours. Scatter over feta or add a dollop of yoghurt if you like.
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