Courgette And Green Bean Salad With A Citrus Tahini Dressing

This salad is a winner every time I make it! It has lots of flavour and is vegan and gluten free. Make some bbq lamb sausage or falafel on the side and you have a great summer garden dinner!

Season: Summer
Servings: 4 as a side
Diet: Vegan, gluten free
Time: 30 minutes
Difficulty: Easy


Ingredients:
• 3 courgettes
• 1 chili pepper
• Juice of half a lemon
• 200 gr. of green beans
• Handful of sundried tomatoes
• 100 gr. of rocket leaves
• Handful of chopped mint

Dressing:
• 3 tbsp. of tahini
• Zest and juice a lemon
• Juice of half an orange
• Small clove of garlic

Preparation:
1. Make the tahini dressing by mixing the tahini, the zest and juice of half a lemon, the juice of half an orange, a small clove of crushed garlic, salt and pepper and a few tablespoons of water to loosen the dressing up a bit until it has a creamy consistency.
2. Chop the courgette in medium thick round slices. Fry the slices of courgette in a frying pan with some olive oil on a high heat and turn after a couple of minutes. They should have a nice colour on the outside but check regularly not to burn them.
3. Once ready, mix the courgette with a finely chopped deseeded red chilli pepper, the juice of the other half of the lemon, salt and pepper.
4. Meanwhile cook the green beans for 3 to 4 minutes.
5. Mix the courgette and green beans together and when its cooled to room temperature add the sundried tomatoes, rocket leaves, chopped mint leaves and the tahini dressing and serve immediately!

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