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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 canned cannellini beans
  • 3 tbsp olive oil
  • 500 g courgette
  • 250 g mixed cocktail tomatoes
  • Dressing:
  • 1 small bunch of basil
  • 1 small clove of garlic
  • 3 tbsp olive oil
  • 1 pinch of salt

Method
 

  1. Rinse & drain the beans, then put them into a salad bowl and add 2 tbsp of the oil.
  2. Cut the tomatoes in half, combine with the beans.
  3. 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.
  4. In the meantime, whizz the dressing with a stick blender.
  5. Add the courgette slices to the salad and mix with the dressing. Season with salt & pepper to taste. Toss gently.
  6. Serve warm or at room temperature.