NZ Woman's Weekly

Courgette and coriander salad recipe

  • Meal Type

    Salad
  • Servings

    4
  • Courses

    Dinner

This salad’s bright colours and flavours – with a tangy lime vinaigrette – bring a lovely zing to the meal and balance the substantial rice balls.

  • 6 courgettes
  • 2 tbsp olive oil
  • Salt and black pepper
  • 250g round beans, ends removed and sliced lengthways
  • 1 cup fresh coriander (leaves and stalks)
  • Zest of 1 lime
  • 2 tbsp pecorino or Parmesan, finely grated
  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 chargrilled courgette and coriander.
  4. Season and dress with Tahitian lime vinaigrette. Garnish with lime zest and grated cheese.

Tahitian lime vinaigrette

  • Juice of 1 lime
  • 1 tbsp muscovado sugar
  • 2 tbsp avocado oil
  1. Whisk the ingredients together until well combined.

Click here for more dinner recipes.

NZWW Cover 1518

Subscribe to the magazine

Kate Middleton's full house

In this week's issue of New Zealand Woman's Weekly magazine, Kate Middleton gets ready for a full house and the Queen celebrates her 89th birthday.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe