Tuna and cannellini salad

Babiche Martens

Ingredients

2	Courgettes, sliced
1	Aubergine, cut into 1cm slices
¼ cup	Oil
420 g	Cannellini beans, tin, drained
220 g	Canned tuna (Main)
1	Lemon, zest & juice
2 Tbsp	Olive oil, good quality
½ cup	Fresh herbs, basil & mint
1 to taste	Salt & freshly ground pepper

Directions

1. Heat a barbecue or frying pan to a medium heat.
2. Rub the aubergine and courgettes with oil and cook for 3 or 4 minutes on each side until cooked through. Set aside.
3. In a large bowl place the cannellini beans, tuna, lemon zest and juice, olive oil, basil and mint leaves.
4. Season with salt and pepper. Cut the slices of aubergine in half.
5. Add them and the courgettes to the bean mix.
6. Combine well and serve.