White Bean Salad With Summer Vegetables (Serves 4-6)

INGREDIENTS:

• 2 small zucchinis
• 1 corn on the cob
• 400 g / 14 oz white beans (cannellini), drained
• 200 g / 7 oz cherry tomatoes, quartered
• 3 celery stalks, finely sliced
• 12 large green pitted olives, chopped

DRESSING

• 30 ml / 2 tbsp lemon juice + zest of 1 small lemon
• 1 garlic clove, grated finely
• 15 g / 0.5 oz fresh basil, leaves only
• 45 ml / 3 tbsp olive oil, more for brushing
• salt & pepper, to taste

METHOD:

1. Preheat a griddle pan. Cut zucchini into 0.5 cm / 0.2″ thick slices on the diagonal.
2. Brush corn and zucchini slices with olive oil and arrange on the preheated pan. Allow them to cook undisturbed until charred on all sides – turning the corn every 3 minutes or so.
3. Cut zucchini slices into pieces and shave corn kernels off the cob.
4. Combine charred vegetables with drained beans, tomatoes, celery stalks and pitted olives in a bowl.
5. Stir the dressing (or dressing and chopped basil) through the salad.

DRESSING

1. Combine grated garlic clove and lemon juice in a small bowl. Set aside – lemon juice will take the harshness out of the garlic.
2. Place basil leaves, olive oil, lemon juice, garlic and lemon zest in a mini chopper. Blitz well and season to taste. Alternatively, chop basil leaves really finely and combine dressing ingredients in a small bowl.

Credit: @Lazycatkitchen.com