Serves
2 People
Season
Dietary
Paprika Courgettes with Summer Broad Bean Mash and Potatoes
Serves 2
All recipes are rough guides, tweak and alter quantities to your portion sizes and preferences.
Ingredients
400g new potatoes
2 medium courgettes
250g broad beans in pods (about 100g podded)
1 clove garlic, crushed
2 tbsp olive oil
½–1 tsp smoked paprika
Zest and juice of ½ lemon
Small handful of parsley, mint or dill, chopped
Salt and black pepper
Sliced radish or grated raw beets to serve on the side
Method
Scrub the potatoes and then boil in salted water for 15–20 minutes until tender. Drain, leave to steam dry, then gently crush and fry in a little olive oil until crisp and golden. (In the photo above, we just boiled and served with butter - take your pick!)
Meanwhile, cook the broad beans in boiling water for 2–3 minutes. Drain, cool under cold water and, if large, slip them from their skins. Roughly mash the beans with 1 tbsp olive oil, the garlic, lemon zest, a squeeze of lemon juice, half the herbs and salt and pepper.
Slice the courgettes into thick or half-moons and toss with the remaining olive oil, smoked paprika and a pinch of salt. Cook in a very hot frying pan or griddle for 6–8 minutes, turning occasionally, until tender and lightly charred.
Spread the broad bean mash onto two plates and top with the crispy potatoes and smoky courgettes. Serve the sliced radishes and/or grated beets on the side with the remaining herbs, finished with a squeeze of lemon juice and a drizzle of olive oil.
