Herby courgette & white bean salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 medium courgettes
- 400g ripe tomatoes, quartered or cut into bite-sized pieces
- 400g can white beans (such as cannellini or haricot), drained and rinsed
- 60g salad leaves (such as watercress or rocket)
- large handful of mint leaves, roughly chopped
- ¼ small bunch of chives, roughly chopped
- 30g parmesan shavings, or vegetarian alternative
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- ¼ small bunch of chives, roughly chopped
- 1 tsp Dijon mustard
Method
- STEP 1
First make the dressing. Whisk the ingredients together with a good pinch each of salt and freshly ground black pepper, or shake together in a jar until emulsified.
- STEP 2
Trim the courgettes, then cut into long ribbons using a vegetable peeler. Tip into a large bowl with the tomatoes, beans, salad leaves and herbs, and toss everything together using your hands to combine.
- STEP 3
Drizzle over the dressing and scatter over the parmesan shavings, toss again and tip into a salad bowl or platter to serve.
