Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Tip the walnuts into a baking tray and roast for 8-10 minutes or until golden. Remove from the oven, leave to cool, then roughly chop. Blanch the beans in a pan of boiling water for 3-4 minutes or until tender, then rinse under cold water. Drain well.
Meanwhile, put the herbs, garlic, shallot and chilli in a large bowl. Stir in the vinegar. Drizzle in the oil, stirring continuously, and season to taste. Set aside.
Cut the ends off the courgettes and use a vegetable peeler to peel into ribbons, discarding the seedy cores. Put the ribbons into the bowl with the herb mixture, add the beans, and toss together. Transfer to two lunch boxes and chill until ready to serve, or leave for 5 minutes before dividing between two plates and topping with the walnuts and feta. Will keep for two days in the fridge – the flavour improves if made ahead.
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