Recipe: Michael Van de Elzen’s Courgette and Coriander Salad with a Lemon Tahini Dressing

This salad works really well at this time of the year with BBQ chicken, fish and grilled pork chops.

Recipe: Michael Van de Elzen

If you want to bulk out the salad to make it more of a main meal, I would add some cooked and sautéed pearl barley or even just add in some cooked penne pasta for a refreshing change.

To make the courgette salad


6 courgettes
2 tbsp olive oil
250g round beans, ends removed and sliced lengthways
1 cup fresh coriander, leaves and stalks
Salt and cracked black pepper
Zest of 1 lemon
2 tbsp finely grated pecorino or Parmesan


Using a peeler, slice courgette into long ribbons. Drizzle with olive oil and season. Heat a chargrill pan and cook courgette strips in batches, until soft and striped. Bring a pot of salted water to the boil, blanch beans for 30 seconds then refresh in iced water. Toss together with chargrilled courgette and coriander. Season to taste and dress with lemon vinaigrette. Garnish with lemon zest and grated cheese.

Tahini lemon vinaigrette


Juice of 1 lemon
1 tbsp dark brown sugar
2 tbsp avocado oil
2 tbsp tahini paste
Salt and cracked pepper

Whisk all ingredients together until well combined.

(serves 4)

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