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Angela Hartnett's Courgette, Yoghurt and Runner Bean Salad
Ingredients
  • 2 medium courgettes, sliced and washed
  • 2 tbsp olive oil
  • 1 clove garlic, sliced thinly
  • 300g runner beans, topped and tailed
  • 400g can cooked butter beans, drained and rinsed
  • 1 handful mint, chopped
  • Thick greek yoghurt, for serving
  • subheading: For the vinaigrette:
  • 100ml olive oil
  • 25ml white wine vinegar
  • ½ tsp coarsegrain mustard
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