Red Pep­per, Cour­gette and Black Bean Salad

(serves 4 as a side dish, or 2 as a main course)

1 red bell pepper
1 large cour­gette (zuc­chi­ni)
1 soup-size tin black beans, well rinsed and drained
1 large clove garlic
juice of 1 lemon
pulp of as much of a lemon as you can gather
1/2 tsp sea salt
lots of fresh-ground black pepper
1 tbsp chilli oil
1 large hand­ful flat-leaf pars­ley, chopped

Dice the red pep­per and the cour­gette in same-size bites, then mix in a large bowl with the black beans. Mince the gar­lic WITH the lemon juice and pulp and salt (this com­bi­na­tion will break down the gar­lic into a mush, per­fect for eat­ing raw). Toss with the red pep­per and cour­gette and beans and chilli oil, and sprin­kle with black pepper.

Mound as high ver­ti­cal­ly on a plate as you can, and scat­ter the chopped pars­ley on top.