Ingredients
| 250g green beans, ends trimmed | |
| 2 medium zucchini, finely shredded | |
| 100g baby kale or spinach leaves | |
| PUMPKIN SEED & CORIANDER DRESSING | |
| 1 cup coriander leaves and tender stems, roughly chopped | |
| ½ cup pumpkin seeds, lightly toasted | |
| 1 clove garlic | |
| ½ green chilli (de-seed for less heat) | |
| ¼ cup extra virgin olive oil | |
| 3 tablespoons lemon juice |
I used a mandolin to get long strands of zucchini, but you could use a sharp knife or spiraliser for great results too.
Instructions
| 1. | Bring a large saucepan of salted water to the boil, drop in the green beans and cook for 3-4 minutes or until just tender. |
| 2. | Remove the beans from the pan with tongs and transfer to a bowl of iced water. |
| 3. | When cold, drain well and transfer to a large bowl. |
| 4. | Add the shredded courgette and baby kale or spinach leaves. |
| 5. | In a small food processor, combine all the dressing ingredients and pulse to form a rough dressing, similar in consistency to pesto. |
| 6. | Season to taste with salt and pepper, then stir through the beans, courgette and kale or spinach. Serve immediately. |
Recipes, food styling & photography Emma Galloway
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