Broad Bean and courgette salad
March 11, 2026
Enjoyed slightly warm, this gorgeous summer salad is the perfect celebration of in-season broad beans and courgette. Tossed in a homemade vinaigrette of Schwartz® Dried Dill, Dijon mustard, honey, and lemon juice, it’s bursting with delightful textures and flavours everyone at your table will love.
Enjoyed slightly warm, this gorgeous summer salad is the perfect celebration of in-season broad beans and courgette. Tossed in a homemade vinaigrette of Schwartz® Dried Dill, Dijon mustard, honey, and lemon juice, it’s bursting with delightful textures and flavours everyone at your table will love.
Key products
Instructions
Instructions
- Bring a pan of water to the boil with a bit of sea salt. Add the broad beans and cook for 2-3 minutes. Drain and place in ice water.
- Remove the skins of the broad beans and discard. Place drained beans in a bowl and set aside.
- Make the dill dressing by whisking 2 tablespoons olive oil, lemon juice and zest, dill, mustard and honey until smooth. Season to taste.
- Pre-heat the oven to 220°C / 425°F / 200°C Fan / Gas Mark 7. On a large baking tray, toss the courgettes and whole radishes in remaining 1 tablespoon olive oil and season well with salt a pepper. Roast for 25-30 mins or until golden and softened.
- Once nearing the end of cooking, add broad beans and toss. Place back in the oven for 2 minutes.
- On the serving plate, add watercress, beans/courgette. Top with raw sliced radishes, goats cheese and drizzle over the dressing.
- Enjoy while still slightly warm.
