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Courgette, tomato and bean salad

This easy courgette, tomato and bean salad is lovely at a summer BBQ or picnic. It can be prepared in advance  and kept aside until the main meat and/or fish are cooked. It's also nice as a vegetarian dish served in pita or with steamed rice. Any left over is perfect for your lunch-box the next day!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 can of cannellini beans
  • 1 large zucchini courgette
  • 100 g cherry tomatoes
  • 1 handful of basil leaves
  • 1 small clove garlic
  • 50 ml olive oil

Method
 

  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.