ZUCCHINI RIBBON & BEAN SALAD

Here’s a lively dressing of basil and mint to toss over finely sliced ribbons of zucchini and just cooked green beans. Rather than a mix, you can of course make a salad of all zucchini or all beans.  The basil can be replaced with flat-leaf parsley. For best results, toss the vegetables in the dressing just before serving.

serves 6-8 

400g zucchini

400g green beans, stem ends trimmed 

2 garlic cloves

1 bunch basil leaves

½ bunch mint leaves

1 teaspoon sea salt 

100ml extra virgin olive oil

¼ cup lemon juice (juice of a lemon)

black pepper

½ cup finely grated parmesan or pecorino

Cut the beans in half lengthways. Bring a medium saucepan of salted water to the boil over a high heat. Have ready a medium bowl of iced water. Add the beans to the boiling water and cook for 1 minute. Drain and immediately transfer to the iced water to stop cooking process. When completely cooled, drain well.

Using a mandolin or vegetable peeler, slice the zucchini lengthways into long ribbons. Combine the beans and zucchini in a large bowl.

Using a food processor, blend the garlic, basil and half the mint until finely chopped. Add the salt, olive oil and grinding of pepper and continue to blend until a paste forms. Adjust seasoning, adding salt if necessary.

When ready to serve, pour the paste over the vegetables and gently toss to coat in the dressing. Transfer to a platter. Scatter the parmesan over the top.