Green Bean and Courgette Salad with Tahini Dressing

A flavorful salad consisting of hearty cooked veggies alongside light and airy greens, crowned by a zesty yet creamy dressing.

For the Salad:
2 tablespoons olive oil
3 medium courgettes (AKA zucchini) sliced into 3mm rounds
Juice of 1⁄2 lemon
1/2 cup green beans, trimmed and halved
4 handfuls of salad leaves (I used a mix of Lollo Rosso, and Boston lettuce)
1/2 cup of sundried tomatoes
A handful of finely chopped mint

For the Dressing:
1⁄2 garlic clove, crushed with a little coarse sea salt
2 tablespoons tahini
Finely grated zest and juice of 1⁄2 lemon
Juice of 1⁄2 orange
1⁄2 teaspoon agave or maple syrup
2 tablespoons olive oil
Sea salt and freshly ground black pepper

View the full recipe at One Arab Vegan →