Recipe

Grilled Courgette & White Bean with Basil & Lemon

Name: Grilled Courgette & White Bean with Basil & Lemon
Yield: 4
Ingredients: 4 medium courgettes (approx. 800g total), trimmed, sliced lengthways into 1cm planks; 4 tbsp olive oil, divided; Sea salt and black pepper; 2 × 400g tins white beans (cannellini or butter beans), drained and rinsed; 3 tbsp good extra virgin olive oil; 2 cloves garlic, finely grated; Juice of 1 lemon, plus zest; Large bunch fresh basil; Chilli flakes (optional)

Courgettes grilled until properly charred and tender, served over creamy white beans dressed with lemon and garlic, finished with basil torn at the table. Thirty minutes, mostly hands-off.

Serves 4

Ready in 30 min

Keeps 3 days fridge. Add fresh basil when serving.

Level Easy

4 medium courgettes (approx. 800g total), trimmed, sliced lengthways into 1cm planks
4 tbsp olive oil, divided
Sea salt and black pepper
2 × 400g tins white beans (cannellini or butter beans), drained and rinsed
3 tbsp good extra virgin olive oil
2 cloves garlic, finely grated
Juice of 1 lemon, plus zest
Large bunch fresh basil
Chilli flakes (optional)

The difference between a good grilled courgette and a watery, grey one is entirely about heat and patience. The pan or griddle must be extremely hot before the courgette goes in, and once placed, the slices should not be moved until they release naturally. Moving courgette before it's charred steams it instead of grilling it — it loses water, goes grey, and never recovers. Leave it entirely alone for 3–4 minutes, then check: if it lifts cleanly, it's ready to turn. If it sticks, give it another minute.

Method

Heat a griddle pan or heavy frying pan over the highest heat possible for at least 3 minutes until smoking. This is not optional — the extreme heat is what creates the char and prevents the courgette from steaming in its own water.

Toss the courgette planks with 3 tbsp olive oil and a generous amount of salt and pepper directly on the chopping board or in a bowl. Place in the hot pan in a single layer without overlapping — work in two or three batches if needed. Do not touch them for 3–4 minutes. When they lift cleanly from the surface with deep char marks, they're ready to turn. Cook for 2–3 minutes on the second side. Transfer to a plate and continue with the remaining batches.

While the courgette grills, warm the remaining tablespoon of olive oil in a medium saucepan over medium heat. Add the finely grated garlic and cook for 60 seconds until fragrant but not coloured. Add the drained and rinsed white beans. Stir gently and warm through for 3–4 minutes. Season well with salt and pepper.

Remove the beans from the heat. Add the extra virgin olive oil, lemon juice, and lemon zest. Stir to combine — the oil and lemon will partially emulsify with the starchy bean liquid, creating a slightly creamy, glossy dressing. Taste and adjust salt. The beans should taste assertively lemony.

Spoon the dressed white beans into a large wide serving bowl or onto a platter. Arrange the grilled courgette planks over the top. Tear the basil leaves generously and scatter over — use more than you think you need. Finish with chilli flakes and an extra drizzle of olive oil if you like.

Serve immediately at room temperature with crusty bread to mop up the lemony bean juices. This dish holds well at room temperature for an hour; refrigerate leftovers and bring back to room temperature before serving — add fresh basil when you do.

✦ Chef's note

A finely diced shallot added raw to the beans at the end adds pleasant sharpness. If you have a block of good ricotta, a few spoonfuls crumbled over the finished dish make it more substantial and contrast nicely with the charred courgette. Marinated courgette is also excellent: grill the planks ahead, then toss with a small amount of red wine vinegar, the garlic (raw), olive oil, and leave for an hour. The vinegar softens the courgette further and the flavour deepens significantly — serve these over the beans at room temperature.