Courgette and White Bean Salad

Charmaine Lu -
  • 2 courgettes
  • 400g tomatoes, quartered
  • 400g tin of cannellini beans, drained
  • 60g salad leaves
  • Handful of torn mint leaves
  • ¼ small bunch of chives, chopped
  • 30g shaved parmesan
  • For the Dressing
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp each of honey and Dijon mustard
  • ¼ bunch of chives, chopped
  • Whisk the dressing ingredients together and set aside. Trim the courgettes then peel into ribbons with a vegetable peeler. Tip into a large bowl with the beans, leaves, tomatoes and herbs, and toss everything together to combine. Drizzle with the dressing and scatter over the parmesan shavings, then toss again and serve on plates with crusty bread.
10 mins
4 serving