Ingredients

The following ingredients have 4 Servings
  • flesh of 1 lemon, chopped finely
  • 1 small garlic clove, grated finely
  • 30 ml / 2 tbsp extra virgin olive oil, divided
  • fine sea salt, to taste
  • black pepper, to taste
  • fine chilli flakes, to taste (optional)
  • 2 medium zucchinis / courgettes (approx. 450 g / 16 oz)
  • 250 g / 1½ cups cooked cannellini beans (1 x 400 g / 14 oz can)
  • 25 g / 1 oz rocket / arugula leaves
  • 3 extra large green olives, sliced thinly*
  • a handful of fresh mint leaves, torn into small pieces
  • a sprinkle of dukkah**, homemade or shop-bought

Instruction

  • Place lemon flesh and garlic together in a small bowl and set aside while making the salad. The lemon will take the rawness out of the garlic.
  • Slice your zucchini lengthwise into 2 mm slices.
  • Heat up a grill pan on a medium heat. Brush it with olive oil and place the zucchini slices on a hot pan in a single layer. Allow them to char for 4-5 minutes without disturbing them. Once charred, flip them to the other side and char for another 3 minutes. The exact time needed depends on the intensity of your heat and the thickness of your slices so keep an eye on your zucchini. Season with salt and set aside.
  • Add 1 tbsp (15 ml) of olive oil to the lemon and garlic, mix well. Season with salt and pepper and a pinch of chilli (if using).
  • Stir the dressing through drained cannellini beans, rocket and sliced olives.
  • Arrange on a large plate with grilled zucchini slices. Scatter with torn mint leaves and dukkah (or at least roasted and crushed hazelnuts).