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!
- 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
- 3 tbsp. of tahini
- Zest and juice a lemon
- Juice of half an orange
- Small clove of garlic
- 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.
- 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.
- 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.
- Meanwhile cook the green beans for 3 to 4 minutes.
- 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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