Step 1

Place lemon flesh and garlic together in a small bowl and set aside while making the salad. The lemon will take the rawness out of the garlic.

Step 2

Slice your zucchini lengthwise into 2 mm slices.

Step 3

Heat up a grill pan on a medium heat. Brush it with olive oil and place the zucchini slices on a hot pan in a single layer. Allow them to char for 4-5 minutes without disturbing them. Once charred, flip them to the other side and char for another 3 minutes. The exact time needed depends on the intensity of your heat and the thickness of your slices so keep an eye on your zucchini. Season with salt and set aside.

Step 4

Add 1 tbsp (15 ml) of olive oil to the lemon and garlic, mix well. Season with salt and pepper and a pinch of chilli (if using).

Step 5

Stir the dressing through drained cannellini beans, rocket and sliced olives.

Step 6

Arrange on a large plate with grilled zucchini slices. Scatter with torn mint leaves and dukkah (or at least roasted and crushed hazelnuts).