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250 g green beans, ends removed and sliced lengthways
1 cup fresh coriander (leaves and stalks)
Zest of 1 lime
2-4 Tbsp parmesan, finely grated
Juice of 1 lime
1 Tbsp raw sugar
2 Tbsp avocado oil
Method
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. To make the vinaigrette, whisk the lime, raw sugar and avocado oil together until well combined and pour over the salad.