Green Bean and Yellow Courgette Ribbon Salad
A fresh summer salad, using seasonal summer vegetables. Such a quick dish to make with only two ingredients and a tasty vinigrette, this make ahead of time side dish easily sits along side other salads with a bbq or holds it own as part of an all plant-based meal.
Steam the french beans for 2-3 minutes until they are bright green and still crunchy. Then leave them in a sink full of cold water until they have cooled. Drain the beans and pat dry with a dish cloth then cut them in half.
Using a potato peeler peel away the skin of the courgette into long ribbons. I do about 3-4 strips per area until you start to get near the squashy inner seedy bit then turn the courgette around a bit and do the same to the next area of skin and so on until you have done both the courgettes.
Pop your beans and courgette ribbons into a bowl and toss with the vinegrette.
This is great served with cold or bbq meats and fish. We have been eating it all week long in this hot weather with the giant couscous salad and a combination of different meats and griddled halloumi.
As this salad has been thrown together because of what has been growing in my garden over the past few weeks, it is interchangeable with other coloured courgettes, squashes and different types of beans. The punchy flavour of the red harissa and the lemon juice are what really bring out the flavour in the fresh veggies so don't hold back on those ingredients.
See below in the gallery a version I did with green courgettes, slivers of almonds, capers and winter savoury - that was delicious too.
It is also quite happy sitting in the fridge for a few days if you want to make it ahead of time.
Ingredients
Directions
Steam the french beans for 2-3 minutes until they are bright green and still crunchy. Then leave them in a sink full of cold water until they have cooled. Drain the beans and pat dry with a dish cloth then cut them in half.
Using a potato peeler peel away the skin of the courgette into long ribbons. I do about 3-4 strips per area until you start to get near the squashy inner seedy bit then turn the courgette around a bit and do the same to the next area of skin and so on until you have done both the courgettes.
Pop your beans and courgette ribbons into a bowl and toss with the vinegrette.
This is great served with cold or bbq meats and fish. We have been eating it all week long in this hot weather with the giant couscous salad and a combination of different meats and griddled halloumi.
As this salad has been thrown together because of what has been growing in my garden over the past few weeks, it is interchangeable with other coloured courgettes, squashes and different types of beans. The punchy flavour of the red harissa and the lemon juice are what really bring out the flavour in the fresh veggies so don't hold back on those ingredients.
See below in the gallery a version I did with green courgettes, slivers of almonds, capers and winter savoury - that was delicious too.
It is also quite happy sitting in the fridge for a few days if you want to make it ahead of time.