Herby courgette & white bean salad

• medium courgettes↗2
• ripe tomatoes↗400g g

  quartered or cut into bite-sized pieces

• can white beans↗400g g

  (such as cannellini or haricot), drained and rinsed

• salad leaves↗60g g

  (such as watercress or rocket)

• mint↗large handful of

  large handful of leaves, roughly chopped

• chives¼ small bunch of

  ¼ small bunch, roughly chopped

• parmesan↗30g g

  shavings, or vegetarian alternative

• extra virgin olive oil↗3 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• honey↗1 tsp tsp
• chives¼ small bunch of

  ¼ small bunch, roughly chopped

• Dijon mustard↗1 tsp tsp

Step-by-step instructions

1. 1

   First make the dressing. Whisk the ingredients together with a good pinch each of salt and freshly ground black pepper, or shake together in a jar until emulsified.

2. 2

   Trim the courgettes, then cut into long ribbons using a vegetable peeler. Tip into a large bowl with the tomatoes, beans, salad leaves and herbs, and toss everything together using your hands to combine.

3. 3

   Drizzle over the dressing and scatter over the parmesan shavings, toss again and tip into a salad bowl or platter to serve.