Courgette and coriander salad

The flavours of this fresh salad brighten the whole meal.

  • 5 mins cooking
  • Serves 4
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Courgette and coriander salad
  • 6 courgettes
  • 2 tablespoon olive oil
  • salt and black pepper
  • 250 gram round beans, ends removed and sliced lengthways
  • 1 cup fresh coriander (leaves and stalks)
  • zest of 1 lime
  • 2 tablespoon pecorino or parmesan, finely grated
Tahitian lime vinaigrette
  • juice of 1 lime
  • 1 tablespoon raw sugar
  • 2 tablespoon avocado oil


Courgette and coriander salad
  • 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
    Season and dress with Tahitian lime vinaigrette. Garnish with lime zest and grated cheese.
Tahitian lime vinaigrette
  • 5
    Whisk the ingredients together until well combined.


This vibrant, healthy salad is a great accompaniment to a heavier dish like these arancini. You can also use it as a base on which to build other flavours and ingredients. Try crumbling feta over the salad, or add some shredded duck to take it from a starter or side to a main course.

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