Name: Grilled courgettes and broccolini, runner beans, cranberries and bocconcini
Yield: For 6 as a starter
Ingredients: 4 courgettes (zucchini), ends removed, sliced lengthways 5mm (¼in.) thick; ½ tsp fresh thyme leaves; 2 tbsp lemon juice; 3 tbsp olive oil; 30 g (1 oz./¼ cup) dried cranberries; 250 g (9 oz.) broccolini, blanched for 30 seconds only, then refreshed and drained; 300 g (10½ oz.) runner (pole) beans, topped and tailed, sliced on an angle, blanched for 3 minutes, then refreshed; 6 radicchio leaves, shredded; 12 bocconcini (300–400 g/10½–14 oz.)

Preparation info

For
6
as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This salad is lovely placed on the table alongside more simple salads as part of a hand-around family dinner. If you can’t find bocconcini (very small mozzarella) then simply cut larger mozzarella into wedges or tear it apart into chunks. You can use dried cherries, dried blueberries or sultanas (golden raisins) in place of the dried cranberries if you prefer.