Step 1

Preheat the oven to 4000F (2000C).

Step 2

Rinse and halve the cherry tomatoes. Place them cut side up on a baking tray lined with parchment paper or a baking sheet. Sprinkle the tomatoes with herbs de province and a pinch of salt. Place them in the middle of the oven and allow them to bake and dehydrate for about 45 minutes.

Step 3

Next, make the dressing by whisking together the Tahini, garlic, lemon and orange juice and date paste. Add more lemon and/or orange juice if you want it a bit thinner. You’ll want to give it a quick whisk right before dressing the salad.

Step 4

Add the zucchini to a medium skillet and sauté it along with the sliced red chili until the zucchini is slightly browned. Toss in the juice of ½ a lemon right before taking it off the stove.

Step 5

Steam the green beans for 3-4 minutes. You want them to be tender, but still slightly crisp.

Step 6

In a large salad bowl, mix the lettuce, tomatoes, zucchini, green beans and fresh mint.

Step 7

Add the dressing right before serving or serve it alongside the salad so individuals can dress their own.