1 can flageolet beans, about 400 g, drained and rinsed
75 g (2Â½ oz) stoned green olives
1 large bulb of fennel, about 340 g (12 oz), sliced
150 g (5Â½ oz) green beans, halved
2 courgettes, about 250 g (8Â½ oz) in total, sliced
6 slices Parma ham, about 85 g (3 oz) in total, fat removed and slices halved
salt and pepper
Mix together the orange zest and juice, mustard, olive oil and garlic in a gratin or other shallow baking dish. Add the flageolet beans and olives and toss well. Season with salt and pepper to taste, then set aside while preparing the rest of the salad.
Bring a pan of salted water to the boil, add the fennel and green beans, and simmer for 1 minute. Add the courgettes and cook for a further 3â€“4 minutes or until the vegetables are just tender. Meanwhile, preheat the grill to high.
Drain the vegetables and toss them with the flageolet beans and olives in the gratin dish. Scrunch up the pieces of Parma ham and arrange on top. Place the dish under the grill and cook for 1â€“2 minutes, just to warm the ham, then serve immediately.