Ingredients

5 Courgettes, use a vegetable peeler, lengthwise to make thin strips
2 or 3 courgette flowers, torn with stamen removed
1 handful of broccolini, blanched
1 handful of green beans, blanched
Toasted sesame seeds
Pepper to taste

Dressing

1 handful mint leaves
Juice of 1 lemon
Zest of half a lemon
1 clove of garlic, finely chopped
1 tablespoon fresh ginger, finely grated
1 fresh chilli, finely chopped
1/3 cup extra virgin olive oil

Method

For best results with the dressing mix all ingredients in a blender, if not use a jar with lid to shake up the ingredients and refrigerate.

Blanche broccolini and beans in the sink by pouring a jug of boiling water over them and leaving for 1 minute then drain the sink and refresh with cold water and leave to cool.

Toast sesame seeds in a non-stick pan until slightly golden.

Make courgette strips with a vegetable peeler.

Arrange all vegetables on a platter or shallow bowl with the torn flowers on the top.

Pour dressing over salad and place the fridge to marinate for at least an hour.

Sprinkle with sesame seeds directly before serving.