Instructions

1. Drain and rinse the beans, then put them into a serving bowl.
2. Shave long ribbons of the zucchini with a vegetable peeler.
3. Oil and heat a griddle pan and cook the courgette ribbons on both sides for ½ minute until they get lightly charred. Add these to the beans.
4. Cut the tomatoes in half, griddle them for a minute or two, until slightly softened. Add them to the salad.
5. Taste and season with salt & pepper to your liking.