Serves 2 or 4 as a sharing salad
INGREDIENTS
2 zucchini, halved and quartered
1x 400g can cannelini beans, drained
Handful of rocket leaves
Caper lemon salsa:
1 lemon, zest and juice
1 tbsp capers, drained and roughly chopped
1 bunch of parsley, roughly chopped
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
2 tsp aleppo pepper
1 tbsp zaatar
METHOD
1. Heat a chargrill over a high heat. Toss the zucchini wedges in olive oil and arrange on the chargrill, turning regularly to char each side. Transfer to a plate and season with salt and pepper.
2. Place the cannellini beans in a bowl and use a potato masher to roughly mash with seasoning.
3. Place all the ingredients for the lemon salsa in a small bowl and mix together to a chunky dressing.
4. Arrange the zucchini on top of the mash with the rocket leaves. Spoon over the salsa and season with the Aleppo pepper and zaatar.