Zucchini, White Bean & Walnut Salad

Preheat the oven to 160C degrees. Spread the walnuts in a small baking tray. Toast in the oven for 7 minutes or so, or until lightly browned and smelling nutty. Take out of the oven and allow to cool completely.

Turn the oven heat up to 200C degrees. Cut zucchini on an angle into 4cm size wedges. Put zucchini wedges into a really big bowl and add 1 tablespoon of olive oil, ½ teaspoon of salt, lots of black pepper and 1 teaspoon of fennel seeds. Toss to coat well.

Spread zucchini wedges onto a baking tray, leaving plenty of room between each slice. This avoids the zucchini ending up soggy - use two trays if needed. Roast in the oven for 15 minutes, until the zucchinis are tender and a little caramelised on the edges. If they need a little more colour, give them a shake and put back into the oven for another 5 minutes.

Put the cannellini beans into the really big bowl the zucchinis came out of adding another 2 tablespoons of olive oil. Season generously with the salt and pepper, the zest and juice of a lemon, add a small minced garlic clove, then chopped olives and the natural yoghurt. Mix well and set to the side. The marinade the cannellini beans are in will become your salad dressing).

Once the zucchinis have cooled, add them into the white bean bowl with chopped dill and baby spinach.

Gently mix, lightly coating everything with the marinade at the bottom of the bowl. Taste for seasoning and adjust, adding more lemon juice, salt or pepper as needed. Finally toss through the walnuts and serve.