• 6 courgettes
• 2 tbsp olive oil
• 250g round beans, ends removed and sliced lengthways
• 1 cup fresh coriander, leaves and stalks
• Salt and cracked black pepper
• Zest of 1 lemon
• 2 tbsp finely grated pecorino or Parmesan

• Juice of 1 lemon
• 1 tbsp dark brown sugar
• 2 tbsp avocado oil
• 2 tbsp tahini paste
• Salt and cracked pepper

Method:
Using a peeler, slice courgette into long ribbons. Drizzle with olive oil and season. Heat a chargrill pan and cook courgette strips in batches, until soft and striped. Bring a pot of salted water to the boil, blanch beans for 30 seconds then refresh in iced water. Toss together with chargrilled courgette and coriander. Season to taste and dress with lemon vinaigrette. Garnish with lemon zest and grated cheese.

To make the tahini lemon vinaigrette, whisk all ingredients together until well combined.