Make the most of fresh green beans and courgettes by tossing them in a zingy chimichurri dressing, then crumble over salty feta for a nourishing lunch
Ingredients
- 20g walnuts
- 160g green beans, trimmed
- 10g coriander, finely chopped
- 10g flat-leaf parsley, finely chopped
- 2 cloves garlic, crushed
- 1 long shallot, finely chopped
- ½, seeds removed if you like red chilli, finely chopped
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 courgettes
- 20g feta, crumbled
Description
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Meanwhile, put the herbs, garlic, shallot and chilli in a large bowl. Stir in the vinegar. Drizzle in the oil, stirring continuously, and season to taste. Set aside.
- STEP 3
Cut the ends off the courgettes and use a vegetable peeler to peel into ribbons, discarding the seedy cores. Put the ribbons into the bowl with the herb mixture, add the beans, and toss
