This Courgette Green Bean Salad with Tahini Mint Dressing is a satisfying combination of taste and texture, perfect for a light Summer meal.
I think we are long overdue a vegan recipe, aren’t we? Sorry vegan friends, it seems I’ve been pretty into cheese lately. Fortunately this Courgette & Green Bean Salad will satisfy carnivores, vegans and everyone in-between.
Here’s the rundown: lightly cooked courgettes tossed with a splash of lemon and chili, crisp blanched green beans, crunchy toasted almonds, and a creamy tahini mint dressing. There is so much pleasing texture and light, bright summer flavour in this, I can actually eat it for dinner with no accompaniments and feel completely satisfied.
A glass of chilled white wine wouldn’t go amiss though…
- For the Salad:
- ¼ cup slivered, sliced or flaked almonds
- 1 tbsp olive oil
- 3 medium sized courgettes sliced into rounds (I like to use a mix of yellow and green)
- 1 large handful of trimmed green beans
- 4 large handfuls of salad greens
- ½ tsp chili flakes
- juice of half a lemon
- For the dressing:
- 3 tbsp tahini
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup (or honey if not vegan)
- 1 tbsp finely chopped mint
- ½ garlic clove, minced
- 2-3 tbsp water to thin the dressing out
- generous pinch of salt and pepper
- Prepare Salad:
- Heat a skillet over a medium high heat, add almonds and toast for just a couple of minutes giving them all a good shake as you go. When the almonds are golden and fragrant, quickly remove from the skillet and set aside.
- Return the skillet to the heat and reduce to medium. Add the olive oil to the pan, and then the courgette slices. Fry until both sides are golden, about 4-5 minutes. Remove the slices to a dish, squeeze over the lemon juice, sprinkle with chili flakes and set aside to cool.
- Bring a pot of water to the boil. Add green beans and blanch for just a minute. Drain, and immediately transfer to a bowl of iced water to refresh. Drain again, and set aside in the colander to dry out a little
- Make Dressing:
- In a jug or jar, whisk together the tahini, vinegar and maple syrup. Add mint and garlic and mix. Thin the dressing out with water a little bit at a time, whisking between, until the desired consistency is reached. You want it to be creamy but not too thick, and not too thin!
- Assemble Salad:
- Arrange the salad leaves in a large, shallow serving dish. Top with the cooled courgettes and green beans, give everything a good mix. Finally sprinkle over the toasted almonds and drizzle with the tahini dressing.
- Serve immediately
Adapted from River Cottage Veg by Hugh Fearnley-Whittingstall
I would only dress this salad when you are ready to serve it, the creamy dressing can be a little heavy to let it sit.