Tahini-dressed zucchini and green bean salad from River Cottage Veg: 200 Inspired Vegetable Recipes (page 74) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • imaluckyducky on July 03, 2021

    4 stars. Great flavor overall, although the recipe is a little fiddly - pan searing what feels like a million zucchini rounds is usually more work than I'm willing to spend on a salad BUT it was worth it for this recipe. Didn't follow the dressing recipe exactly, mostly because I don't understand "half a clove of garlic," so I ended up making a double batch of the dressing, and processed in in the Ninja blender with great success. Needed about 1/4 C of water to thin it out. Took away a star because it needs a crunchy element to add some texture.

  • FJT on June 04, 2019

    Great dressing. I swapped green beans out for asparagus but otherwise followed the recipe.

  • Rutabaga on August 14, 2018

    I agree that this is a great salad. To make it into a meal, I added chopped rotisserie chicken. Unfortunately, the children didn't appreciate it, but my husband and I ate it happily, and it makes a perfect easy summer supper.

  • saarwouters on December 12, 2017

    Lovely light and original salad. The tahini has a wonderfull lemon and orange flavour. Served it with grilled salmon.

  • Zosia on August 16, 2014

    The light, creamy dressing was a great complement to grilled zucchini and blanched green beans but would work well with a variety of grilled or roasted vegetables. Served with the honey-roasted cherry tomatoes from the same book and salad greens, this was one delicious salad. A few toasted pistachios or almonds would be a nice addition.

  • sharifah on November 11, 2011

    this dressing was really, really yummy. I'll be making this again

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