Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
40g walnuts
150g green beans, blanched and cooled
15g coriander, finely chopped
15g flat-leaf parsley, finely chopped
2 cloves garlic, crushed
1 long shallot, finely chopped
½ red chilli, finely chopped (optional)
2 tbsp red wine vinegar
2 tbsp olive oil
2 small courgettes
20g feta, crumbled
Preparation
Dry fry the walnuts for a few minutes until golden. Cool, then roughly chop.
To make the dressing, mix the herbs, garlic, shallot, chilli, vinegar and olive oil in a large bowl. Season to taste and set aside.
Sprialise or use a vegetable peeler to ribbon the courgettes and toss with the beans and the dressing.
Leave for 5 minutes before dividing between two plates and topping with the walnuts and feta.
Notes
This salad benefits from being made a few hours ahead to allow the flavours to develop and will keep for two days in the fridge.