We’ve had an really busy weekend down in Bristol, helping a family member move into their new flat. To make life easier most of our food was prepared in advance and taken with us to avoid ordering expensive, high fat, take aways. Don’t get me […]
Month: June 2017
Summer has well and truly arrived and it can be difficult to find the energy and motivation to cook in these soaring temperatures. With this in mind I have been taking a closer look at salads, with a view to making use of the glut of courgettes from the garden. One lovely recipe I came across was from Hugh Fearnley-Whittingstall’s book ‘River Cottage Veg Everyday!’ A lovely light, refreshing salad using courgettes and green beans with a phenomenal tahini dressing which I’m planning on exploiting and using in different ways. I like to serve this with left over roast chicken accompanied by my Eastern Inspired Focaccia. Enjoy!
Tahini-dressed courgette and green bean salad.
1/2 garlic clove, crushed with a little coarse sea salt
2 tbsp light tahini
Finely grated zest and juice of 1/2 lemon
Juice of 1/2 orange
1/2 teasp clear honey
2 tbsp olive oil
Sea salt and freshly ground black pepper
2 tbsp olive oil
3 medium courgettes (about 400g), sliced into 3mm rounds
Juice of 1/2 lemon
1 red chilli, deseeded and finely chopped
125g French beans, trimmed
4 good handfuls of salad leaves
12-18 sun-dried tomatoes
A handful of mint, finely shredded (optional)
To make the tahini dressing, put the crushed garlic into a small bowl with the tahini, lemon zest and juice, orange juice, honey and a grind of black pepper, and stir well. The dressing may thicken and go grainy or pastey, but don’t worry. Just thin it down by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency. Finally, gently stir in the olive oil. Taste and add a little more salt and pepper if needed. The dressing is now ready to use.
For the salad, heat the olive oil in a large non-stick frying pan over a fairly high heat and cook the courgette slices in batches, tossing them occasionally, for a few minutes until tender and browned on both sides, transferring them to a bowl once cooked.
When the courgettes are all cooked, season generously with salt and pepper, add the lemon juice and chilli and toss together well.
Bring a pan of salted water to the boil. Tip in the French beans, return to the boil and blanch for 1 minute. Drain, then dunk in cold water to refresh. Drain again, pat dry with a clean tea towel and toss the beans with the courgettes.
To assemble the salad, spread the salad leaves in a large shallow serving bowl and scatter over the dressed courgettes and beans, tomatoes and shredded mint, if using. Trickle the tahini dressing generously over the whole lot and serve.