Perfect for a summer glut of vegetables.
- 160g (handful) green beans, trimmed
Cook in boiling water for 4 minutes then place in iced water. Drain, chop into 3cm lengths
- 2 courgettes
Slice longways on the smallest setting of a mandoline slicer to create ribbons. Mix with the beans in a bowl
- 10g coriander, chopped
- 10g parsely, chopped
- 2 cloves garlic, crushed
- 2 tbs red wine vinegar
- 2 tbs olive oil
- 1 shallot chopped or a small bunch of chives, chopped
- half a mild chilli, chopped
Mix to form a dressing. Toss the vegetables in the dressing and leave to absorb the flavours, from 5 minutes to several hours. Just before serving, top with
- 10g pine nuts, toasted
- 20g feta cheese or goats cheese, crumbled (omit or use vegan cheese for vegan)