Preserved Lemon and Butter Bean Salad with Charred Courgette and Dill
A light, zesty salad of creamy white beans, smoky charred courgette, and bright preserved lemon, finished with fresh dill and parsley. Perfect warm or cold, it’s a vibrant summer dish that’s simple, satisfying, and full of flavour.
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.