Bean salad with grilled courgettes and basil

Serves 4-6

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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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