Kirsten Bacon's easy zucchini and bean salad with tahini dressing

For dressing:

1. 1.Combine the crushed garlic in a bowl with tahini, lemon zest and juice, orange juice, and honey. Season lightly with salt and a grind of black pepper, stir to form a dressing.
2. 2.If it seems too thick, add 1 tablespoon of warm water at a time, to achieve a creamy, drizzle consistency. Stir in the olive oil. Taste and adjust the seasoning to your taste as needed. Stir before dressing your salad.

For salad: 

1. 1.Heat olive oil in a large non-stick frypan on medium heat.
2. 2.Add the zucchini slices and cook, tossing them occasionally, for a few minutes until tender and browned on both sides, then place in a large bowl.
3. 3.Season generously with salt and pepper. Add the lemon juice and chilli and mix lightly to combine.
4. 4.Bring a saucepan of salted water to the boil and prepare an ice-water bath as you wait, filling a bowl with cold water and ice cubes. When boiling, add the green beans to the pot and when the water returns to boiling, cook for 1 minute. Use a slotted spoon to transfer beans to an ice-water bath.
5. 5.Drain after a few minutes, then toss the beans with the zucchini in your salad bowl.
6. 6.Drizzle the dressing generously over the salad, sprinkle over chopped mint if using, then toss and serve.