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All recipes are deliciously vegan.

Bean, Courgette and Spinach Salad

gluten free
wheat free
quick meals, fast feeds
2 spoon difficulty rating

15 minutes

Serves: 2-4

Bean, Courgette and Spinach Salad

Amazing spring salad. Green leaves and tahini sauce are a great combination. Recipe and picture with thanks to Helen Wilson's vegan food blog, Lots of Nice Things.


  • 4 handfuls washed spinach leaves
  • 100g/ 3oz green beans, topped and tailed
  • 2 courgettes
  • 2 tbsp lemon juice
  • 2 pinches chilli flakes
  • 6 sundried tomatoes, cut in half with scissors
  • 2 tsbp mixed toasted seeds
  • Olive oil to drizzle
  • Dressing
  • 2 tbsp light tahini paste
  • 2 tbsp oil, we used 1 tbsp flax, 1 tbsp olive
  • 2 tbsp lemon juice
  • Juice of 1/2 an orange
  • 2 tbsp soya milk
  • Salt and pepper to taste


1. Boil the beans in a small saucepan or 5 mins, or steam them, until they are tender, but retain a bit of crunch. Meanwhile, arrange the courgette slices on a grill pan, spray lightly with oil spray (or brush them with olive oil) and grill for 5 mins each side until they develop a nice golden colour.

2. Drain the beans and set them aside to cool. Arrange the spinach on a large serving platter or in a salad bowl.

3. While the courgettes are under the grill, place all the dressing ingredients together in a bowl and beat them together with a fork until smooth.

4. When the beans are cooled and the courgettes cooked, scatter them over the spinach leaves, drizzle with lemon juice, sprinkle on the chili flakes and sun-dried tomatoes.

5. Combine all the salad ingredients gently, and then pour the dressing over, drizzling finally with olive oil and sprinkling with the seeds to decorate.

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