Grilled Zucchini & Bean Salad

Grilled Zucchini & Bean Salad

Serves 2

For the dressing:

flesh of 1 lemon, chopped finely

1 small garlic clove, minced

1 tbsp. olive oil, divided

salt & pepper, to taste red pepper flakes, to taste

For the salad:

16 oz. (450g) zucchini

salt to taste

1 tbsp. olive oil

14 oz. (400g) can cannellini

beans, drained

1 oz. (30g) arugula

2 tbsp. capers

2 tbsp. fresh mint leaves, torn

2 tbsp. hazelnuts, roasted, chopped

What you need to do

Place the lemon flesh and garlic together in a small bowl and set aside.

Slice the zucchini lengthwise into 2mm slices.

Place a grill pan over medium heat. Brush the zucchini with olive oil and place the slices into the hot pan in a single layer. Allow them to char for 4-5 minutes. Then flip them over and char the second side for a further 3 minutes. Season with salt and set aside.

Add a tablespoon of olive oil to the lemon and garlic, mix well, and season to taste with salt, pepper, and a pinch of red pepper flakes.

Add the cannellini beans, arugula, and capers to a large bowl, pour over the salad dressing, and stir to combine.

Arrange the salad on a large plate, topped with grilled zucchini slices. Scatter over the mint leaves and chopped hazelnuts, and serve.