Courgette and chimichurri salad

Sure, you could use a squeeze of lemon or a drizzle of oil, but if you really want to make your salad sing, toss it in a dressing that’ll make your taste buds pop. The chimichurri in this recipe adds heat and a wallop of freshness from the herbs.

30 MINUTES | SERVES 2 | EASY |

walnuts 20g

green beans 160g, trimmed

coriander 10g, finely chopped

flat-leaf parsley 10g, finely chopped

garlic 2 cloves, crushed

shallot 1 long, finely chopped

red chilli 1/2, seeds removed if you like, finely chopped

red wine vinegar 2 tbsp

olive oil 2 tbsp

courgettes 2

feta 20g, crumbled

1 Heat the oven to 180C/fan 160C/gas 4. Tip the walnuts into a baking tray and roast for 8-10 minutes or until golden. Remove from the oven, leave to cool, then roughly chop. Blanch the beans in a pan of boiling water for 3-4 minutes or until tender, then rinse under cold water. Drain well.

2 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.

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 together. Transfer to two lunch boxes and chill until ready to serve, or leave for 5 minutes before dividing between two plates and topping with the walnuts and feta. Will keep for two days in the fridge – the flavour improves if made ahead.

PER SERVING 266 kcals | fat 20.9G saturates 3.9G | carbs 7.6G | sugars 6G fibre 6.6G | protein 8.5G | salt 0.3G

low cal | low salt | nourish