Try this courgette and chimichurri salad, then check out our griddled courgette salad, BBQ courgettes, courgette pasta and more courgette recipes


  • 20g walnuts
  • 160g green beans, trimmed
  • 10g coriander, finely chopped
  • 10g flat-leaf parsley, finely chopped
  • 2 cloves garlic, crushed
  • 1 long shallot, finely chopped
  • ½, seeds removed if you like red chilli, finely chopped
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 courgettes
  • 20g feta, crumbled


  • STEP 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.

  • STEP 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.

  • STEP 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.

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