Flat Bean and Raw Zucchini Salad with Mint Dressing
Photography Vanessa Wu.
This salad is full of veggies that perfectly pair as an accoumpaniment to any meat or fish dish. Beans, zucchini, sun-dried tomatoes, and olives served with a deliciously refreshing mint dressing.
Serves: 4-6
INGREDIENTS
300 grams flat green beans, stalk end removed
2 medium zucchini, julienne
½ cup pitted black olives
1/3 cup thinly sliced sun-dried tomatoes
Mint dressing
¼ cup olive oil
1-2 tablespoons lemon juice or white wine vinegar
small handful mint, roughly chopped
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Cook the beans in boiling salted water until just cooked. Drain and refresh under cold water. Pat dry with kitchen towels and cut in half.
Put the beans, zucchini, black olives and sun-dried tomatoes in a bowl and pour over the dressing, turning to coat. Transfer to a serving platter.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.