I love this comforting and healthy plant-based lunch. It will make you feel virtuous, and also full- the best combination. This is a great salad to have in August/ September because that’s when new potatoes, courgettes, and green/ runner beans all come out to harvest. This salad dressing will taste just as good without any fresh herbs, but mint or basil make it a bit different. I try to eat turmeric and flaxseeds every day for my own personal health reasons, which is why I’ve incorporated them here, but they’re optional.

Ingredients: 

1/2 courgette, spiralised or peeled into strips with a Y-shaped peeler

Handful green beans/ sliced runner beans

Handful walnuts, chopped or broken into pieces

3 cooked new potatoes, sliced

Dressing:

1 tbsp wholegrain or dijon mustard

1/2 lemon/ orange juice

2 tbsp olive oil

Salt and pepper

Few sprigs fresh mint leaves

1 tsp turmeric- optional, but provides colour to the dressing and has antioxidant properties

Optional: Salad leaves and sprinkle of flax/ pumpkin seeds for a nutritional boost

Method:

1. Heat a large griddle pan, and toast the green/ runner beans and cooked potatoes for around 5 minutes.
2. When the beans are darkened and potatoes hot, add in the courgette and the walnuts for another 5 minutes, or until cooked through.
3. Whisk the oil, mustard, lemon, mint and turmeric together and season to taste.
4. Serve warm alone or with a salad and some flaxseeds or pumpkin seeds sprinkled on top.