6 fat zucchini, ends trimmed and halved lengthwise
1 lemon, cut into ½ cm thick slices
300 grams slim green beans, stalk end removed
½ cup thinly sliced sun-dried tomatoes
¼ cup pine nuts, roasted
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon sweet smoked paprika
¼ teaspoon ground allspice
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
Brush the zucchini with olive oil and season. Grill both sides, on a ridged grill or sauté pan until just cooked but still with some bite. Overcooking will result in a soggy salad. Cool.
Brush the lemon slices with olive oil and grill until golden, about 1 minute each side. Cut into small pieces.
Cook the beans in boiling salted water until tender. Drain and refresh in cold water. Pat them dry on kitchen towels.
Dressing: Put all the ingredients in a food processor and blend until smooth. Season.
To serve: Slice the zucchini on the diagonal and cut the beans into shorter lengths.
Combine everything in a large bowl and toss gently with the dressing. Transfer to a serving dish.