This Courgette Green Bean Salad with Tahini Mint Dressing is a satisfying combination of taste and texture, perfect for a light Summer meal.
Ingredients:
- * 3 tbsp tahini
- * 1 tbsp apple cider vinegar
- * 1 tsp maple syrup
- * 1 tbsp finely chopped mint
- * 1/2 garlic clove, minced
- * 2-3 tbsp water to thin the dressing out
- * generou pinch of salt and pepper
Instructions:
- 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
- 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!
- 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
