RECIPE// Courgette, green beans and baby tomato salad

I love this recipe, it's one that always seem to impress and looks so pretty on a plate!

This is a really simple salad, it takes 10 minutes to pull together (and that's only because you need to wait for the pan of water to boil).  Perfect on its own served with some fresh crusty bread, or as an accompaniment to a main meal.  I adore it with some salty grilled haloumi and a little Parma ham, but it would work well with almost anything.

Serves 4

350g baby courgettes sliced lengthways into quarters200g fine green beans
200g fresh baby mixed tomatoes (quartered)For the dressing
1 x lemon (juice only)
2 x garlic cloves peel and grated (I used a garlic press)
Handful of chopped fresh mint, plus a few extra leaves to garnish
120ml extra virgin olive oil
Salt and ground black pepper for seasoning



Bring a pan of salted water to boil.  Add the courgettes and beans then reduce the heat and let it simmer for approximately 3 minutes, you want the vegetables to still have a good crunch but have softened slightly. Once ready drain and set aside.

To make your dressing grab a bowl and add the lemon juice, garlic and mint.  Whisk in the olive oil and season to taste.

Tip the warm courgettes and beans in to the dressing and stir to coat them. Add the tomatoes and toss everything together.

And that's it! We hope you enjoy it!

Leave a comment