Photography: Cliona O'Flaherty
Food & Prop Styling: Moi
Model & Assistant: Aoife Herrity
Recipe: Hugo Arnold for Food & Wine Magazine
I hope you have a super Easter weekend. So, being Good Friday we shouldn't be indulging in meat or booze. I can't commit to either I'm afraid. If you're being more saintly than me then this fresh and healthy vegetarian recipe is a good start....
GRILLED COURGETTE SALAD WITH FETA, MINT AND BROAD BEANS
1 kg broad beans
6 courgettes, thinly sliced lengthways
1/2 tsp picked thyme leaves
zest and juice of 1 lemon
Peel the broad beans and plunge into well-salted boiling water for two minutes. Drain, allow to cool and peel. Set aside.
Chargrill the courgettes until just marked, transfer to a bowl and season with salt and pepper and toss with the thyme, lemon juice and zest and 3 tablespoons of olive oil.
Fold the courgettes on to plates. Scatter over the broad beans, feta and mint and serve.