NZ Woman's Weekly

Courgette and coriander salad recipe

  • Meal Type

  • Servings

  • Courses


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.

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Issue 1541

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