Prep 20 mins
Cook 20 mins
4-5 medium courgettes, trimmed and sliced lengthways about ½ cm thick
1-2 tbsp extra virgin olive oil
200g fine green beans, trimmed
200g spinach leaves
200g cherry tomatoes, halved (use red and yellow if possible)
300g British cherries, pitted and halved
Handful black olives, stoned (optional)
3 spring onions, finely sliced
Lemon wedges for serving (optional)
For the Dressing
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Juice of ½ lemon
1 tbsp fresh thyme leave or marjoram
In a large bowl toss the courgettes with the olive oil and season well with sea salt and freshly ground black pepper. Heat a griddle pan to hot and add the courgettes a few at a time. Cook, undisturbed for about 2-3 mins or until underside begins to show char lines, turn and cook the other side until done. Repeat until all cooked. Put to one side.
Meanwhile, add the green beans to a pan of boiling salted water and cook for about 4-5 mins until just tender but still have a bite to them, drain and refresh in cold water so they retain their colour. Cut them in half and put to one side.
To make the dressing, mix all the ingredients together, season with sea salt and freshly ground black pepper, taste and adjust as needed. To assemble salad, add spinach leaves to a shallow bowl or bowls, top with courgettes and beans, drizzle over a little dressing then top with the tomatoes, olives, cherries and spring onions and drizzle over dressing to serve. Garnish with lemon wedges if using.