grilled courgettes, tomato and bean salad with a basil dressing
Preparation Time: Overnight
Cooking Time: 15 minutes
Serves: 4
Ingredients
200g dried cannellini or haricot beans, soaked overnight
3 tbsp extra virgin olive oil
4 courgettes, cut into ribbons 5mm thick
a small punnet of cherry tomatoes, cut in half
sea salt and freshly ground black pepper
for the dressing:
1 bunch of basil leaves
1/2 garlic clove, crushed
a pinch of salt
100ml olive oil
We served this salad on our opening day and hopefully will be doing various versions of this through the summer. We’ve had a few requests for the recipe so here it is...
1. Put the drained beans in a large pan, cover with fresh water and bring to the boil. Reduce the heat and simmer for an hour or so, unitl tender. Drain, season to taste and dress with 2 tablespoons of olive oil.
2. Toss the courgettes with the remaining olive oil and grill on a ridged griddle pan (or under a hot grill) until tender and lightly charred.
3. For the dressing, put all the ingredients in a food processor or blender and whiz until smooth.
4. Gently mix the beans, tomatoes and courgettes together in a large bowl and add enough basil dressing to coat. Taste and adjust seasoning.
