250g green beans, ends trimmed
2 medium zucchini, finely shredded
100g baby kale or spinach leaves
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.

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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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