• 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


  • 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.

Goes well with


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