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Grilled courgette, radicchio, olive and butter bean salad

Grilled courgette, radicchio, olive and butter bean salad


Creamy, sweet and satisfying, butter beans add pep to this smoky, tangy salad. Have it for lunch or dinner!

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1170kj 282kcal
  • Fat
    High 32%
  • Saturates
    Low 15%
  • Sugar
    Low 3%
  • Salt
    Med 16%

% of adult’s reference intake | Carbohydrates per serving : 13g

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Big Bag Option


  • 1 courgette
  • Co-op extra virgin olive oil, for brushing and drizzling
  • 12-16 bitter salad leaves eg radicchio, red chicory, mustard or treviso
  • 100g black olives, pitted
  • 120g butter beans, cooked
  • 1 basil sprig, leaves picked, stalk finely chopped (optional)
  • Lemon zest, to taste


  1. Heat a griddle pan over a medium-high heat
  2. Meanwhile, slice the courgette lengthways into 5-8mm thick slices
  3. Brush with a little oil and season well
  4. Lay the courgette on the hot griddle and cook for a few minutes, until it begins to char
  5. Flip and grill on the other side
  6. Remove from the pan and set aside to cool
  7. Arrange the courgette and bitter leaves on a serving plate
  8. Scatter over the olives; add the butter beans, basil and a grating of lemon zest
  9. Finish with a drizzle of extra virgin olive oil, to serve

This recipe is from Eating for Pleasure, People & Planet by Tom Hunt (Kyle Books). Photography by Jenny Zarins.