500g / 17 oz mix of crisp garden salad
2 courgettes, sliced thinly lengthways, rubbed with olive oil
100g / 3.5 mz green beans or runner beans
2 tbsp capers
50g / 1.7 oz almonds, roasted
6 tbsp goats curd to serve (optional)
Salt and pepper
For the dressing
2 large ripe tomatoes
1 garlic clove
½ tsp sugar
½ tsp flaked sea salt
2 tsp sherry vinegar
60ml / 2fl oz extra virgin olive oil
- First make the dressing. Halve the tomatoes and scoop out the seeds (no need for perfection here). Place the tomatoes in a pan with a little oil and salt and heat on high until the skin blackens a little and juices start to run. Tip them into a blender with the remaining dressing ingredients and season to taste with salt.
- Heat a griddle pan or barbecue on high and when smoking, add the oily courgettes. Cook until charred on each side then add to a serving bowl. Cook the green beans in a pan of boiling water for 2 minutes so they still have a little crunch. Drain and add to the courgettes.
- Stir through the capers and almonds then toss through the tomato dressing. If time, leave to marinate until ready to serve (up to 2 hours at room temperature) then toss through the leaves just before you take the salad to the table.