Use a veg peeler to slice your carrots into thin ribbons. Run the peeler down the carrots, turning as you go, till you get to the middle. Finely chop the carrot middle. Do the same thing with your courgettes till you hit the seeds in the middle (discard the seeded middle). Pile it all into a large bowl.
Peel your oranges. Pop them in a food processor or blender. Add the lime zest to the blender with a 4 cm piece of ginger. Add the coconut milk and a pinch of salt. Blend till smooth. Taste. Add more ginger or salt as needed.
Dress your carrot and courgette ribbons with the coconut dressing. Arrange on a big platter or 2 individual plates.
Trim your french beans. Thinly slice your chilli. Heat 2 tbsp oil in a large pan. Add your beans, chilli slices and cashews along with a pinch of salt. Lower the heat. Sizzle for 3 mins or till golden. Scatter over the salad.
Roughly chop your coriander. Sprinkle it over the top of the salad. Serve with wedges of the lime and get stuck in.