Salada de abobrinha e alho-poró com hortelã e feijão-cannellini

Ingredientes

• 1 large leek (sliced)
• 1 large courgette (halved and thickly sliced)
• 1 400g can of cannellini beans (or other white beans, drained and rinsed)
• 1 handful fresh mint (chopped)
• handful pitted olives
• 2-3 tsp capers (I used the ones preserved in salt)
• 2 tbsp olive oil
• 1 lemon (juiced)
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp dark brown sugar (or honey)
• salt and pepper to taste

Modo de preparo

1. 1

   Prepare the vegetables and using the same pan (no need for two!) first grill the courgette for about 10 minutes on medium heat and then the leek.

2. 2

   Drain and wash the beans in the meantime, chop the fresh mint and prepare the dressing.

3. 3

   Once the leek and courgettes are cooked, mix everything together in a bowl.Season with salt and pepper.You can serve it hot or cold.