A filling and fresh raw option that is a great quick lunch or a dinner side. Add some nuts or vermicelli noodles to bulk it out
Makes 2 serves
2 x zucchinis
100g green beans, top and tailed, halved
2 tbsp shallots, roots removed, thinly sliced
1 long red chilli, thinly sliced
1 tbsp coriander leaves
1 tbsp rice bran oil
1 tbsp rice wine vinegar
1 tsp salt
1 ½ tsp brown sugar
2 tbsp lemon juice
1 clove garlic, peeled, minced
1. Slice the zucchini lengthways using a very thin slicing blade on a food processor or a madolin. Toss together with the green beans, shallots, chilli and coriander.
2. To make the dressing, place all ingredients into a jar with a sealed lid and shake until the sugar has dissolved. Pour over the salad and serve immediately.