Zucchini and green bean salad with preserved lemon and pistachios
This salad of zucchini ribbons and green beans brings a cool, clean contrast to rich seafood and festive mains. With a little preserved lemon and toasted pistachios to add sparkle and crunch, this dish is simple to assemble, yet full of texture and freshness.
Ingredients
3 medium zucchini (about 450g)
300g slender green beans, trimmed
1 large or 2 small preserved lemons
2 tbsp each of fresh mint, parsley and dill, roughly chopped
80g pistachio nuts, lightly toasted, roughly chopped
50g parmesan
FOR THE DRESSING
50ml lemon juice
60ml extra virgin olive oil
3 tsp runny honey
½ tsp fine sea salt
½ tsp freshly ground black pepper
Method
Step 1
Using a vegetable peeler, scrape the zucchini into long ribbons and place in a large salad bowl.
Step 2
Blanch the green beans in boiling salted water for 2-3 minutes until just tender, then refresh in ice-cold water. Drain well, dry on a clean tea towel, then add to the bowl with the zucchini.
Step 3
Slice the preserved lemon into quarters, then scrape away the pulp and discard. Finely chop the rind and add to the bowl, along with the fresh herbs. Refrigerate for now.
Step 4
Make the dressing by combining all the ingredients in a screw-top jar. When ready to serve, shake it vigorously to emulsify the ingredients, then drizzle the dressing over the salad and toss gently to coat. Scatter the pistachios on top, then, using a vegetable peeler, shave strips of parmesan over the salad. Serve at room temperature or lightly chilled.
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Helen Goh is a chef and regular Good Weekend columnist.From our partners
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