Recept

Courgette and green bean salad with a citrus-tahini dressing

SEIZOEN :Summer AANTAL :4 as a side DIEET :Vegan, gluten free TIJD :30 minutes MOEILIJKHEIDSGRAAD :Easy

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!

INGREDIËNTEN

  • 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

Citrus-tahini dressing

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

BEREIDING

  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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