Tahini-dressed zucchini and green bean salad

Serves 4

This salad is all about the dressing: thick, creamy (yet vegan) and brightened by the inclusion of lemon and orange juices. The dressing is particularly good on chargrilled (or pan-fried) summer vegetables, but you could use it on a salad that includes lentils, chickpeas or other legumes; farro, barley or other grains; or other seasons' vegetables, such as asparagus, sweet potatoes and hearty greens. Its consistency means it could also be a dip for crudites.

Adapted by The Washington Post from "River Cottage Veg: 200 Inspired Vegetable Recipes" by Hugh Fearnley-Whittingstall (Ten Speed Press, $35, 416 pages).

INGREDIENTS

For the dressing:

1/2 clove garlic, crushed with a little coarse sea salt

2 tablespoons tahini (stir the jar well first)

Finely grated zest and juice of 1/2 lemon

Juice of 1/2 orange

1/2 teaspoon honey

Sea salt

Freshly ground black pepper

2 tablespoons olive oil

For the salad:

2 tablespoons olive oil

3 medium zucchini (about 14 ounces total), sliced into 1/8-inch rounds

Sea salt

Freshly ground black pepper

Juice of 1/2 lemon

1 fresh small red chili pepper, seeded and finely chopped

About 4 ounces green beans, trimmed

4 good handfuls of salad greens

12 to 18 oven-dried tomatoes (optional)

Handful of mint, finely shredded (optional)

INSTRUCTIONS

For the dressing: Combine the crushed garlic in a medium bowl with the tahini, lemon zest and juice, orange juice and honey; season lightly with salt and a grind of black pepper; stir to form a dressing. If it seems too thick, add 1 tablespoon of water at a time to achieve a creamy, trickling consistency. Then gently stir in the oil. Taste, and adjust the seasoning as needed.

For the salad: Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, add the zucchini slices and cook, tossing them occasionally, for a few minutes, until tender and browned on both sides, transferring them to a mixing bowl.

Once the zucchini is all cooked, season it generously with salt and pepper. Add the lemon juice and chili pepper, and toss to incorporate.

Fill a bowl with cool water and a few ice cubes.

Bring a medium saucepan of salted water to a boil over high heat. Add the green beans; once the water returns to a boil, cook for 1 minute, then use a slotted spoon to transfer them to ice-water bath. Drain after a few minutes; if the beans aren't cool, rinse under cool running water. Drain again, pat dry with a clean kitchen towel, then toss the beans with the zucchini.

When ready to serve, spread the salad greens in a large, shallow serving bowl. Scatter the dressed zucchini and beans over them, then the oven-dried tomatoes and shredded mint, if using. Drizzle the dressing generously over the salad.

Per serving: 210 calories, 4 g protein, 12 g carbohydrates, 17 g fat, 3 g saturated fat, 0 mg cholesterol, 160 mg sodium, 3 g dietary fiber, 5 g sugar

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