Courgette and Coriander Salad

clock 20 minutes + 20 minutes bowl Serves 4


  • 6 courgettes
  • 2 Tbsp olive oil
  • Salt
  • Black pepper
  • 250 g green beans, ends removed and sliced lengthways
  • 1 cup fresh coriander (leaves and stalks)
  • Zest of 1 lime
  • 2-4 Tbsp parmesan, finely grated
  • Juice of 1 lime
  • 1 Tbsp raw sugar
  • 2 Tbsp avocado oil
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  • 1. Using a vegetable peeler, slice courgettes into long ribbons. Drizzle with olive oil and season.

  • 2. Heat a chargrill pan and cook the courgette strips in batches until soft and striped.

  • 3. Bring a pot of salted water to the boil; blanch the beans for 30 seconds, then refresh in iced water and drain. Toss beans together with the char-grilled courgette and coriander.

  • 4. To make the vinaigrette, whisk the lime, raw sugar and avocado oil together until well combined and pour over the salad.

  • 5. Garnish with lime zest and grated parmesan.

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