Courgette & Green Bean Salad
Our Farm & Feast members got to sample this delicious zingy salad on Sunday at our gathering. It was so good, it had to be Recipe of the Week, especially since we are in the midst of a courgette glut! Thanks to Eileen from Moreish Good Food for sharing it with us, and of course for looking after us all so well on Sunday!
Serves 4 as a side
35g flaked almonds
1 tbsp olive oil
3 small courgettes sliced into rounds (or 1 large one)
juice and zest of 1/2 a lemon
1/2 tsp chilli flakes
180g green beans
1-2 scallions, sliced
handful of mint leaves
For the Dressing:
3 tbsp tahini
1 tsp maple syrup or honey
1/2 garlic clove, minced
juice of 1/2 a lemon
1 tbsp apple cider vinegar
2-3 tbsp warm water to thin the dressing out
salt
Toast almonds in a hot pan over medium heat. Remove from pan and set aside to cool.
Toss the sliced courgettes with one tablespoon of olive oil, season with salt and pepper.
Roast the courgettes in a hot oven until golden, about 20-30 minutes at 180*C.
Zest the lemon. Then juice the lemon. Set aside half the lemon juice for the dressing. And put the other half of the lemon juice into a bowl with the zest and the chilli flakes and mix.
Pour the lemon juice, chilli flakes and zest mix over the courgettes while they are still warm, then set aside.
Bring a pot of water to the boil. Add green beans, blanch for one minute. Drain, and transfer to a bowl of iced water to refresh. Drain again, and set aside.
To make the dressing, whisk together the tahini, maple syrup or honey, garlic clove, apple cider vinegar, and the juice of half a lemon, season with salt and pepper. Thin dressing out with water, adding a tablespoon at a time until creamy.
To assemble, arrange the beans and cooled courgettes on a large platter, drizzle with the tahini dressing, top with chopped scallions, mint leaves and toasted almonds.
