A beautiful bright lunch dish for a gathering, and a brilliant way to use a surplus of courgettes if you are over-run.

SERVES 8

FOR THE SALAD:
6 courgettes
300g runner beans
300g French beans
1 x 400g tin cannellini beans, drained (optional)
Small bunch chervil, leaves picked
Small bunch mint, leaves picked
2 tbsp poppy seeds

FOR THE DRESSING:
2 tbsp light tahini
1 orange, zested and juiced
4 tbsp olive oil
2 tsp maple syrup
2 lemons, juiced
Good pinch of pure sea salt with roasted garlic

Peel the courgettes into long thin ribbons with a Y peeler, stopping when you get to the woolly seeds in the middle. Toss through with the juice of one lemon and a big pinch of pure sea salt and set aside.

Top and tail the the beans that need it. Peel down the sides of the runner beans to remove any tough cores, then chop them diagonally into 2 inch pieces. Boil them together in seasoned water for 3 mins until tender, but still with some bite. Drain under cold water immediately.

To make the dressing, whisk the tahini, orange juice and zest together with the rest of the lemon juice, olive oil, maple syrup and garlic sea salt to taste. Loosen with a little water if you need to. Taste and adjust the seasoning.

Cut the French beans in half, then combine them with the courgettes, runner beans, cannellini beans, herbs and poppy seeds in a large bowl. Drizzle over the dressing.

RECIPE: Anna Shepherd
PHOTO: Jess Lea-Wilson

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