Courgette, yoghurt and runner bean salad recipe | Angela Hartnett

I am a big fan of courgettes and runner beans. When you mix the still-warm vegetables with mustard and yoghurt, it all breaks down to give a fabulous creamy sauce.

Serves two

2 medium courgettes, sliced and washed
2 tbsp olive oil
1 clove garlic, sliced thinly
300g runner beans, topped and tailed
400g can cooked butter beans, drained and rinsed
1 handful mint, chopped
Thick greek yoghurt, for serving

For the vinaigrette:
100ml olive oil
25ml white wine vinegar
½ tsp coarsegrain mustard

Sauté the courgettes on a medium heat with the oil and garlic for around six minutes. (You may need to do two batches, depending on the pan size.)

Meanwhile, slice the runner beans into two-inch lozenges and cook in salted boiling water for five minutes.

When the courgettes have taken on a nice colour, transfer to a warm bowl and cover to retain heat.

Drain the runner beans and combine with the butter beans and courgettes.

Whisk the oil, vinegar and mustard until emulsified and mix with the vegetables and mint.

Serve at room temperature with some yoghurt dotted on top and crusty bread.

Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

Thanks to guardian.co.uk who have provided this article. View the original here.