Bean salad with grilled courgettes and basil
4 courgettes, cut into 5mm thick ribbons
3 tbsp extra virgin olive oil
½ 400g tin cannellini beans, or dried haricot beans soaked overnight, cooked and drained
Small punnet of cherry tomatoes, halved
150g piquillo peppers, cut into strips
For the dressing:
Small bunch of basil
½ garlic clove, crushed
100ml olive oil
1. In a bowl, toss the courgette ribbons in the olive oil and grill in a ridged griddle pan or barbecue until tender and lightly browned.
2. Mix into the beans together with the tomatoes and peppers.
3. Liquidize or blend dressing ingredients and drizzle over the bean salad, tossing everything together to coat evenly. Check seasoning and serve.
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