zucchini, bean and green chilli slaw

  • 400g green beans, trimmed and shredded 
  • 3 small (450g) zucchini, shredded+ 
  • 5 zucchini flowers (optional), halved 
  • 2 long green chillies, thinly sliced 
  • 1 cup mint leaves 
  • 1 cup basil leaves 
  • 1 tablespoon finely shredded lemon zest 

honey and lemon dressing

  • 2 tablespoons lemon juice 
  • sea salt and cracked black pepper 
  • ½ tablespoon honey 
  • ¼ cup (60ml) extra virgin olive oil
  1. To make the honey and lemon dressing, place the lemon juice, salt, pepper and honey in a bowl and whisk to combine.  
  2. Add the oil and whisk until well combined. Set aside. Blanch the beans in a large saucepan of salted boiling water for 1–2 minutes or until just cooked. Refresh under cold running water and drain well. 
  3. Place the beans, zucchini, zucchini flowers and chilli in a serving dish and drizzle over the dressing. Top with the mint, basil and lemon zest to serve. Serves 4.

+ To shred zucchini use a julienne peeler. This looks like a conventional vegetable peeler, but has little ‘teeth’ that help create strips of vegetables. 

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