Grilled courgette, cannellini bean, almond and olive salad

This is relaxation season, so we're embracing slow summer evening and windidng down with some fresh and simple recipes that come together with minimal time spent in the kitchen. 

We’ve partnered with chef, food stylist and writer, Olivia Cavalli, to bring you a fresh and zingy recipe packed with seasonal greens. The perfect pairing for your summer barbeque, or a light and zesty midweek dish. 

Serves 2

Ingredients 

For the salad

• 2 medium courgettes
• 1/2 tin cannellini beans, drained and rinsed
• Approx. 40g stoned kalamata olives, chopped roughly 
• Approx. 40g roasted almonds, chopped roughly
• Handful of fresh mint
• Lemon zest, to taste

For the dressing

• 1 tbsp fresh lemon juice 
• 3 tbsp extra virgin olive oil 

• ½ small clove garlic

Method 

1. Put the lemon juice and oil in a small glass or empty jar and use a fine grater to grate in the garlic (or mince to a pulp by hand). Whisk to emulsify and season with salt and pepper, to taste. Set aside.

2. Trim the courgettes and carefully slice thinly, lengthwise, into strips around 2mm thick. Heat a grill pan and grill the slices on both sides so that they soften, wilt and char with marks from the grill.

3. Put the courgette strips, cannellini beans, olives and almonds in a mixing bowl, pour over the dressing and toss to combine. Taste for seasoning, adding a little more oil, lemon or salt if needed.

4. Transfer to a serving plate, tear over the mint leaves and zest some lemon over the top. Enjoy as part of a larger spread of dishes or alongside some fish or chicken.

Olivia Cavalli is a chef, food stylist and writer from London. Purchase her book, 'Stagioni: Contemporary Italian Cooking to Celebrate the Seasons' here.