Ingredients List



  1. In a small bowl, cover the raisins in just boiled water, and leave on one side to soak.
  2. Slice the courgettes into rounds (about 5 mm / 1/4 thick).  Over a medium high heat, griddle the slices in batches in the griddle pan, until starting to soften and beginning to brown (around 3 minutes on each side).  Reserve.
  3. De-seed the chilli and slice finely. Finely slice the spring onions, and roughly chop the herbs.
  4. Make the dressing by whisking together all the ingredients. Season to taste with salt and pepper.
  5. To assemble the salad, gently mix together the drained raisins, courgette slices, cannellini beans, and flaked tuna. Stir through some of the dressing.  Top with the chilli, spring onions and herbs and serve with the rest of the dressing on the side.


If you don’t have a non-stick griddle pan, you could also use a good quality non-stick frying pan, or grill the courgette slices in the oven until just starting to go brown.