CHARGRILLED COURGETTES WITH CANNELLINI BEAN PURÉE AND LEMON AND HERB DRESSING

You’ll need to soak the dried cannellini beans overnight but it’s worth it. Dried beans are not only cheaper than tinned ones, they also take up less cupboard space, use less packaging and taste better. You can switch the hazelnuts for almonds or mixed seeds.

Serves 4 as a light starter

100G DRIED CANNELLINI BEANS, SOAKED IN A LARGE BOWL OF COLD WATER OVERNIGHT

1 BAY LEAF

1 GARLIC CLOVE

5 TBSP EXTRA-VIRGIN OLIVE OIL

1 UNWAXED LEMON, ZEST OF HALF AND JUICE OF ALL 3 COURGETTES, TRIMMED 30G PISTACHIOS OR TOASTED HAZELNUTS, ROUGHLY CHOPPED

1 TBSP FRESH OREGANO LEAVES

1 TBSP ROUGHLY CHOPPED FLAT-LEAF PARSLEY

4 SLICES OF SOURDOUGH BREAD OR FOCACCIA

1 Drain and rinse the soaked beans, tip into a medium saucepan, add the bay leaf and the whole garlic clove and cover with fresh water. Bring to the boil, reduce to a simmer and cook for about 40 minutes or until the beans are tender. Remove from the heat and leave the beans to cool to room temperature in the cooking water.

2 Remove the bay leaf, drain the beans and tip into a food processor with the garlic clove. Whizz until nearly smooth, scraping down the sides of the bowl. Season with salt and freshly ground black pepper.

3 With the motor running, add 2 tbsp of the olive oil and the juice of half the lemon to make a smooth purée. Taste and add more seasoning or lemon juice if needed.

4 Spoon into a shallow serving dish and cover until needed.

5 Cut the courgettes in half across their middles. Slice each lengthways into four wedges. Tip into a bowl, drizzle with 1 tbsp olive oil and season.

6 Heat a ridged griddle pan over a medium heat. Add the courgettes and cook on all sides until nicely charred and just starting to soften. You may need to cook them in batches, depending on the size of your griddle pan.

7 Arrange the courgettes on top of the bean purée and scatter with the chopped pistachios and oregano leaves.

8 Grate the zest of the remaining lemon half directly over the salad and squeeze 1 tbsp of the juice into a bowl. Stir in the remaining 2 tbsp olive oil, the chopped parsley and some seasoning, then spoon the dressing over the courgettes.

9 Toast the sourdough on the griddle pan and serve with the salad.