Courgette and green bean salad with wholegrain mustard and tahini dressing

SERVES 4 For the dressing

½ garlic clove, crushed

2tbsp light tahini

Zest & juice ½ lemon

Juice 1 orange

½tsp clear honey

1tbsp wholegrain mustard 2tbsp olive oil

Salt and freshly milled black pepper

For the salad

2tbsp olive oil

3 medium courgettes (about 400g), sliced into 3mm rounds

Juice of ½ lemon

1 red chilli, deseeded and finely chopped 125g French beans, trimmed

4 good handfuls of salad leaves 12-18 oven-dried tomatoes or semi-dried tomatoes (optional) A handful of mint, finely shredded (optional)

In a bowl, mix together the crushed garlic, tahini, lemon zest and juice, orange juice, honey and mustard. If the dressing thickens too much, thin it down by whisking in a little water, until you get a creamy, pourable consistency. Finally, gently stir in the olive oil. Taste and add a little salt and pepper if needed. Set aside.

Heat the oil in a frying pan over a fairly high heat and cook the courgettes in batches for a few minutes, turning them so that they brown on both sides. Transfer to a large bowl once cooked. When the courgettes are all cooked, season with salt and pepper, add the lemon juice and chilli and toss together.

Boil a pan of salted water and blanch the green beans in it for two minutes. Drain, then dunk in cold water to refresh. Drain again, pat dry and add to the courgettes. Toss to mix.

Add the salad leaves (along with the tomatoes and mint, if using) to the bowl and toss to mix. Trickle the tahini dressing generously over the whole lot and serve with good, crunchy bread.

Recipe from tracklements.co.uk