Grilled Courgettes, Tomato and Bean Salad with a Basil Dressing

Jane Baxter & Riverford Organic

“We served this salad the day we opened the Field Kitchen and use various versions of this through the summer. The beans need soaking overnight, so not one for the last minute. But it is one of the recipes we are often asked for, so here it is".


Serves 4

400g/14oz/2 cups dried cannellini or haricot beans
about 6 tbsp extra virgin olive oil
2 courgettes
250g/9oz cherry tomatoes
salt and freshly ground black

For the dressing
1 bunch of basil leaves
½ garlic clove
100ml/3½ fl oz/scant ½ cup extra virgin olive oil


1 Soak the beans overnight. Then drain and rinse, cover with water and simmer in a large pan or boiling water for 45–50
minutes until tender. Drain, season with salt and pepper, and dress with 2 tbsp of the extra virgin olive oil. Preheat the oven to 180°C/350°F/Gas 4.

2 Slice the courgettes into 1½cm/5/8 inch thick ribbons. Coat them with olive oil and cook on either a hot griddle pan or under a hot grill until softened and lightly browned.

3 Drizzle the cherry tomatoes in the remaining olive oil and roast them in the oven for 10 minutes. Meanwhile, blend all the dressing ingredients in a food processor and season with salt to taste.

4 Gently mix the cooked beans, courgettes and tomatoes together in a large bowl. Add the basil dressing to taste and season with salt and pepper if necessary.