4 courgettes , thickly sliced
400 g can cannellini beans, drained and rinsed
Grated rind and juice of 1 lemon
2 garlic cloves, halved
2 tbsps olive oil
Chopped mint leaves
Salt and freshly ground black pepper
Cook the courgettes and garlic in boiling salted water for 2 – 3 minutes until just tender. Drain and refresh under cold water. Transfer to a bowl with the beans. Stir in the oil, lemon rind and juice and chopped mint. Season with salt and pepper. Chill before serving.