Late Summer Green Salad Recipe

Name: Late Summer Green Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 spring onions, trimmed; 140 g runner beans; 3 slices bread, cubed (olive if you can get it); 5 tablespoons olive oil; 2 (10 g) butter; 2 medium courgettes; 1 green pepper, thinly sliced; 1 bunch basil leaves; 85 g Baby Spinach, washed and trimmed from stems; 1 large shallot, chopped; 1 garlic clove, crushed; 9 tablespoons olive oil; 2 red peppers, 5mm dice; 1 bay leaf; 1 sprig thyme; ¼ teaspoon caster sugar

Servings: persons

6 spring onions, trimmed
140 g runner beans
3 slices bread, cubed (olive if you can get it)
5 tablespoons olive oil
2 (10 g) butter
2 medium courgettes
1 green pepper, thinly sliced
1 bunch basil leaves
85 g Baby Spinach, washed and trimmed from stems
1 large shallot, chopped
1 garlic clove, crushed
9 tablespoons olive oil
2 red peppers, 5mm dice
1 bay leaf
1 sprig thyme
¼ teaspoon caster sugar

1
Dressing:.
2
Fry the shallot and garlic in 4tbsp of the olive oil - do not let them colour.
3
Add the peppers, bay leaf and thyme and simmer for 5 minutes.
4
Remove from the heat, stir in the sugar and the rest of the oil decant into a jug and leave to infuse until needed.
5
Salad:.
6
Shred the spring onions and place in a bowl if iced water to curl them.
7
Slice the runner beans into long strips and cook the beans in salted water until just softened drain and cool.
8
Fry the bread in 4 tbsp of the oil until golden and crispy add a knob of butter and toss.
9
Drain on kitchen paper and season well.
10
(this can be done up to 2 hours in advance).
11
Using a Y peeler peel the courgette lengthways to make strips.
12
Heat the remaining olive oil and butter and stir fry the green peppers until just soft.
13
Add the green beans and swirl empty into a bowl.
14
and season.
15
Scatter the courgettes, onion, basil, baby spinach and bread over the veg.
16
Spoon over enough dressing to moisten and serve the rest separately.
17
Dress with shaved parmesan if desired.

1000

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 spring onions, trimmed, 140 g runner beans, 3 slices bread, cubed (olive if you can get it), 5 tablespoons olive oil, and more.

Yes, Late Summer Green Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Late Summer Green Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions