Possum’s Recipe Book

Courgette and Summer Green Salad

Serves 2-4

For the Marinated Courgette
Sea Salt
2 courgettes – green and yellow – cut lengthwise into strips
2tbsp olive oil
1 sprig thyme – leaves only
½  lemon – zest and juice
 
For Salad
1 packet cherry tomatoes – halved
Olive oil
Sea salt
Black pepper
4 sprigs thyme – leaves only
100g broad beans – shelled
2tbsp cashews
2 spring onions – finely sliced
1 fennel bulb – outer layer and woody base removes and finely sliced
1 red chilli – deseeded and finely chopped (optional)
300g barley –
2tbsp green olives – pitted and halved
1 handful parsley – finely chopped
1 handful coriander – finely chopped
½ lemon – juice
 
Method
Pre-heat the oven 180C (Fan)
 
The Marinated Courgette
Place griddle pan or large fry pan over a high heat and scatter with a little salt.
Grill the courgettes a few at a time until charred and softened.
Then put in a bowl.
Whisk together the olive oil, thyme, lemon zest and juice and pour over the courgettes.
Leave for at least half an hour.
 
For the Salad
Put the broad beans in a saucepan of cold water and boil for 3-4 mins until soft. 
Peel and keep the beans in a glass bowl.
Toast the cashews in a dry fry pan until just brown. 
Watch as they will burn easily.
Heat a little oil in a fry pan and cook the spring onions, fennel and 
chilli sprinkle with salt and pepper (if using) until the fennel is just coloured. 
Set aside.
Cook according to instructions and rinse under cold water and set aside.
Pour over 1tbsp olive oil and folk through to separate the grains.
Stir in the tomatoes, cashews, olives, broad beans, courgettes, 
herbs and fennel mixture.
Add some lemon juice and season to taste.
Sprinkle over extra olive oil.
 
Cook’s note: it can be made a day ahead.