15 Feb Zucchini and Bean Salad with Tahini Dressing
Zucchini and Bean Salad with Tahini Dressing
Servings 4 serves
Ingredients
For the Dressing
- 1/2 garlic clove crushed with salt
- 2 tablespoons light tahini
- 1/2 lemon (finely grated zest and juice)
- 1/2 orange (juice only)
- 1/2 teaspoon clear honey
- 2 tablespoons olive oil
- salt and pepper
For the Salad
- 2 tablespoons olive oil
- 3 medium zucchini sliced
- 1 lemon (juice only)
- 1 red chilli deseeded and chopped
- 150 grams green beans trimmed
- 4 good handfuls salad leaves
- 12-15 sun-dried tomatoes
- 2 handfuls mint finely shredded
Instructions
- For the dressing, put the garlic, tahini, lemon zest and juice, orange juice, honey and a grind of pepper in a bowl and stir together well. It may go grainy but just add a little water until you get a creamy consistency. Then stir in the olive oil and more salt and pepper if needed.
- For the salad, heat the olive oil and cook the zucchini slives until browned. Transfer to a bowl and toss with lemon juice, chilli, salt and pepper. Cook the beans for 2-3 minutes, drain and refresh in cold water, drain again and toss with the zucchini.
- To assemble the salad, place the salad leaves on a platter and scatter the zucchini, beans, tomatoes and mint on top, then drizzle with the dressing.
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