Grilled courgette, tomato and bean salad
This grilled courgette, tomato and bean salad is a regular side dish at summer barbecues or on busy days during the year. It can be served warm or at room temperature – so you can make it ahead of a meal or perfect for lunchboxes, picnics, garden parties etc. It’s vegan so perfect for those on plant-based, dairy-free, gluten-free diets – served with couscous, rice or bread.
Ingredients
Method
- Rinse & drain the beans, then put them into a salad bowl and add 2 tbsp of the oil.
- Cut the tomatoes in half, combine with the beans.
- Cut the courgette into thin slices using a vegetable peeler. Rub the strips with the remaining oil and grill on both sides (on a BBQ, grill or griddle pan) until lightly charred.
- In the meantime, whizz the dressing with a stick blender.
- Add the courgette slices to the salad and mix with the dressing. Season with salt & pepper to taste. Toss gently.
- Serve warm or at room temperature.