Instructions

• Place the lemon flesh and garlic together in a small bowl and set aside.
• Slice the zucchini lengthwise into 2 mm slices.
• Place a grill pan over medium heat. Brush the zucchini with olive oil and place the slices into the hot pan in a single layer. Allow them to char for 4-5 minutes. Then flip them over and char the second side for a further 3 minutes. Season with salt and set aside.
• Add a tablespoon of olive oil to the lemon and garlic, mix well, and season to taste with salt, pepper, and a pinch of red pepper flakes.
• Add the cannellini beans, arugula, and capers to a large bowl, pour over the salad dressing, and stir to combine.
• Arrange the salad on a large plate, topped with grilled zucchini slices. Scatter over the mint leaves and chopped hazelnuts and serve.