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Chargrilled courgette salad with basil oil and broad beans
Chef: Nicola Duncan, The Parlour, Beech Road, Chorlton, M21 9EG
This friendly local Chorlton pub is run by husband and wife Jamie and Goska and the team behind The Castle Hotel in Manchester city centre. Their aim is to deliver great quality food, drink and service in down to earth, relaxed surroundings.
1 courgette - sliced, brushed with olive oil and seared in a
1 pod of broad beans - shelled, de-husked and blanched in boiling water for 30 seconds
A handful of salad leaves such as batavia and rocket, washed in cold water
Salt and pepper
50 ml extra virgin olive oil
10 basil leaves
Step by Step:
Warm 50ml of extra virgin olive oil in a pan and add about 10 large basil leaves, cooking them for a minute or so until the water is released. Pour into a blender and blend until smooth.
To plate up, arrange the salad leaves, seared courgette slices and blanched broad beans on a serving plate or bowl, drizzle with the basil oil. If you like, you can add shavings of parmesan cheese.
Goes well with some crusty bread from 'Of Crust & Crumb' Artisan Bakery or Barbakan Deli.