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!