Today I am featuring the "Tahini-dressed courgette and green bean salad" as my eighth post in my River Cottage Veg Everyday series. Still lots of sunshine and late summer weather around here - meaning that we enjoyed this huge salad as a lovely outside lunch.
Hugh Fearnley-Whittingstall comments this recipe with the following words " this lovely recipe is as much about the dressing as the salad". That is quite true because what he calls the "thick, trickling dressing" seems to be particularly good when you add chargrilled summer veg (remember those from my sixth post) such as courgettes and tomatoes to the fresh salad greens.
For the salad greens I used a head of romaine lettuce and a whole bunch of arugula and added a few fresh basil leaves to the mix. For the vegetables I used chargrilled cherry tomatoes as well as summer squash and courgettes. And steamed some lovely French beans.
This tahini dressing also works very well with lentils, barley and other legumes. It contains the following ingredients, namely a bit of garlic, sea salt, tahini (a paste made from ground, hulled sesame seeds), the zest and juice of a lemon, juice of an orange, some local honey, fruity olive oil and freshly ground black pepper. Tangy and a bit thick this "trickling dressing" was very well received at our house.
While all those lovely courgettes and summer squashes and cherry tomatoes are still abundantly available, I like the fact that I can double up on the chargrilled vegetables, serve some of them the first day just as is with some fresh lemon juice and keep some of them for the next day and make this colorful and hearty salad. Perfect family meal and if you add a lovely loaf of bread, it will be even more wonderful!
If you own the English edition of this vegetable cookbook, you will find the recipe for the "Tahini-dressed courgette and green bean salad" on page 74 in the chapter on "Hearty Salads".