Serves: 4

Prep and cook time: 10 mins

Ingredients:

For the dressing:

• ½ garlic clove, crushed
• 2 tbsp light tahini
• Zest & juice ½ lemon
• Juice 1 orange
• ½ tsp clear honey
• 1 tbsp Tracklements Robust Wholegrain Mustard
• 2 tbsp olive oil
• Salt and freshly milled black pepper

For the salad:

• 2 tbsp olive oil
• 3 medium courgettes (about 400g), sliced into 3mm rounds
• Juice of ½ lemon
• 1 red chilli, deseeded and finely chopped
• 125g French beans, trimmed
• 4 good handfuls of salad leaves
• 12-18 oven-dried tomatoes or semi-dried tomatoes (optional)
• A handful of mint, finely shredded (optional)

Method:

• In a bowl mix together the crushed garlic, tahini, lemon zest and juice, orange juice, honey, and mustard
• If the dressing thickens too much, thin it down by whisking in a little water, one tablespoon at a time, until you get a creamy, pourable consistency
• Finally, gently stir in the olive oil. Taste and add a little salt and pepper if needed. Set aside
• Heat the oil in a frying pan over a fairly high heat and cook the courgettes in batches for a few minutes, turning them so that they brown on both sides. Transfer to a large bowl once cooked
• When the courgettes are all cooked, season with salt and pepper, add the lemon juice and chilli and toss together well
• Boil a pan of salted water and blanch the green beans in it for two minutes. Drain, then dunk in cold water to refresh. Drain again, pat dry with a clean tea towel and add to the courgettes. Toss to mix
• Add the salad leaves (along with the tomatoes and mint, if using) to the bowl and toss to mix
• Trickle the tahini dressing generously over the whole lot and serve with good, crunchy bread

Tracklements Rocket Hot Sauce RRP £3.75 for 150ml and Tracklements Robust Wholegrain Mustard RRP £2.50 for 140g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk