White Bean Salad with Summer Vegetables

White Bean Salad with Summer Vegetables INGREDIENTS 2 small zucchinis 1 corn on the cob 14 oz white beans (cannellini), drained 7 oz cherry tomatoes, quartered 3 celery stalks, finely sliced 12 large green pitted olives, chopped DRESSING 2 tbsp lemon juice + zest of 1 small lemon 1 garlic clove, grated finely fresh basil, leaves only 3 tbsp olive oil, more for brushing salt & pepper, to taste METHOD Preheat a griddle pan. Cut zucchini into 0.5 cm / 0.2″ thick slices on the diagonal. 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. Cut zucchini slices into pieces and shave corn kernels off the cob. Combine charred vegetables with drained beans, tomatoes, celery stalks and pitted olives in a bowl. Stir the dressing (or dressing and chopped basil) through the salad. DRESSING Combine grated garlic clove and lemon juice in a small bowl. Set aside – lemon juice will take the harshness out of the garlic. 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.