Recipe: Courgette Salad with Thai Dressing

Standard

This is a lightning quick salad to produce, even quicker if you don’t skin the broad beans.

 photo DSCN1677_zps7aad870a.jpg

Ingredients
For the Dressing
Juice of half a lime
1 small red chilli, chopped
1cm slice of fresh ginger, grated
2 tbsp sesame oil
2 tbsp soy sauce
1 tsp sugar

For the Salad
250g broad bean pods
1 Courgette, grated
2 spring onions, chopped
75g mangetout, sliced
1 tbsp chopped mint
2 tbsp chopped coriander

Whisk the dressing ingredients together in a bowl and leave to stand.
Simmer the shelled broad beans for no more than 5 minutes.
Put the beans in cold water and then slip the skins off.
Add the courgette, beans, spring onion, mangetout and herbs into a bowl.
Spoon over the dressing and toss thoroughly.

Serves 2 as a side salad

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4 responses »

  1. I need to try this, my courgette plants are going bonkers right now and I need as many ideas as possible to cope with the glut. This one sounds absolutely delicious!

    • Grated courgette makes a great base for a salad. Or even just on its own with a squeeze of lemon juice and a bit of chopped mint. Add some feta if you want to make it a bit more substantial.

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