Summer salads: Grilled courgette, tomato and bean salad with basil dressing recipe

We served this salad the day we opened the Field Kitchen and use various versions of this recipe throughout the summer. It can be bulked up by adding other grilled vegetables (peppers, aubergines and fennel) and is perfect with grilled lamb. Serves 4 200g dried cannellini or haricot beans, presoaked 2 courgettes Small punnet of cherry tomatoes 50ml olive oil Salt and pepper For the dressing 1 bunch of basil leaves, roughly chopped Half a garlic clove, crushed Pinch of salt 100ml extra virgin olive oil 1. Cover the dried beans with water and soak them overnight. Simmer until tender, drain, season and dress with 2 tbsp of extra virgin olive oil. (You can use a can of precooked beans, but the result won't be as good.) 2. Slice the courgettes into ribbons ∫cm thick. Coat them with olive oil and griddle or grill them for 2 minutes on either side. 3. Meanwhile, oven roast the cherry tomatoes in a little olive oil for 10 minutes on 140C/gas mark 1. 4. Blend the dressing ingredients together in a food processor. 5. Mix the cooked beans, courgettes and tomatoes together gently in a large bowl and add the basil dressing to taste and season.