Lemony cannellini dip with grilled vegetables and piadina

Ingredients

For 1 serving

• Cooked cannellini beans180 g
• Lemon juice1 tablespoon
• Tahini10 g
• Eggplant120 g
• Zucchini120 g
• Piadina0.5
• Garlic0.5 clove
• Extra virgin olive oil2 teaspoons
• Mint3 g
• Saltto taste

Contains: gluten, sesame,

In season: June – September

Method

1. Heat a griddle pan over high heat. Meanwhile wash the aubergines and courgettes, trim them and slice them lengthwise about 0.5 cm thick.
2. Grill the vegetables without oil, a few at a time, for 2–3 minutes per side, until they have dark stripes and are soft; transfer them to a plate.
3. Dress the still-warm vegetables with the oil, torn mint and a pinch of salt, so they soak up the dressing.
4. Meanwhile rinse the cannellini beans and blend them with the lemon juice, tahini, garlic, salt and a couple of tablespoons of cold water until smooth and spreadable; add more water if too thick.
5. Warm the piadina on the griddle for 1 minute per side, until soft and lightly charred, and cut it into wedges.
6. Spread the cream on the plate, top with the grilled vegetables and serve with the piadina.