Using a peeler, slice courgettes into long ribbons. Drizzle with Grove lime 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 Tahini lime vinaigrette. Garnish with lime zest and grated cheese.

Tahini lime vinaigrette

Whisk all ingredients together until well combined.