A green courgette salad on a grey plate and light blue background

Courgette and chimichurri salad

  • serves 2
  • Easy

Make the most of fresh green beans and courgettes by tossing them in a zingy chimichurri dressing, then crumble over salty feta for a nourishing lunch


Try this courgette and chimichurri salad, then check out our griddled courgette salad, BBQ courgettes, courgette pasta and more courgette recipes



  • walnuts 20g
  • green beans 160g, trimmed
  • coriander 10g, finely chopped
  • flat-leaf parsley 10g, finely chopped
  • garlic 2 cloves, crushed
  • shallot 1 long, finely chopped
  • red chilli ½, seeds removed if you like, finely chopped
  • red wine vinegar 2 tbsp
  • olive oil 2 tbsp
  • courgettes 2
  • feta 20g, crumbled


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

Make the most of your allotment glut with our courgette recipes

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Nutritional Information

  • Kcals 266
  • Fat 20.9g
  • Saturates 3.9g
  • Carbs 7.6g
  • Sugars 6g
  • Fibre 6.6g
  • Protein 8.5g
  • Salt 0.3g