Zucchini, fennel, and butter bean salad

Ingredients

Salad

4 zucchini, sliced

1 fennel, sliced

1 x 400g tin butterbeans, drained & rinsed

1 small bunch of basil, leaves roughly chopped

20g pine nuts

200g feta (optional)

Dressing

Olive oil

Balsamic vinegar

1 lemon, zest and juice

1 garlic clove, minced

Salt and pepper

Directions

Slice up zucchini and fennel, toss with olive oil and salt, roast in oven 230C until golden brown, 45 minutes.

Meanwhile, in a dry frying pan, toast the pine nuts until they have browned a little.

Dressing ingredients in mason jar and shake.

In a mixing bowl, add the courgette strips, butter beans, basil, pine nuts and the dressing and toss everything gently to combine. Transfer the salad onto a serving plate and garnish with a few basil leaves before serving.