Zucchini and butter bean salad

Ingredients

• 3 zucchinis (courgettes), sliced thinly lengthways
• 600g (21 oz) cooked butter beans
• 1 bunch of mint
• juice of 2 lemons
• 1 tbsp seeded mustard
• 1 tsp salt
• 4 tbsp olive oil

Directions

1. Lightly coat the sliced courgettes in olive oil and season with salt. Grill over medium-high heat for 1–2 minutes on each side, then set aside to cool.
2. To make the dressing, add the mint, mustard, salt, lemon juice, and olive oil to a jug and blend until smooth.
3. Dress the cooked butter beans with the dressing, then toss through the grilled courgettes.