Flat Bean and Raw Zucchini Salad with Mint Dressing
Photography Vanessa Wu.
This salad is full of veggies that perfectly pair as an accoumpaniment to any meat or fish dish. Beans, zucchini, sun-dried tomatoes, and olives served with a deliciously refreshing mint dressing.
Serves: 4-6
INGREDIENTS
300 grams flat green beans, stalk end removed
2 medium zucchini, julienne
½ cup pitted black olives
1/3 cup thinly sliced sun-dried tomatoes
Mint dressing
¼ cup olive oil
1-2 tablespoons lemon juice or white wine vinegar
small handful mint, roughly chopped
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Cook the beans in boiling salted water until just cooked. Drain and refresh under cold water. Pat dry with kitchen towels and cut in half.
Put the beans, zucchini, black olives and sun-dried tomatoes in a bowl and pour over the dressing, turning to coat. Transfer to a serving platter.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.