Chargrilled broccoli, zucchini, peas and radish with cannellini beans and caper bagna cauda

This salad is as green as they come, brimming with the vitality and colour of summer's most abundant vegetables. It features my take on Italian bagna cauda, a traditional Piedmontese dip using capers in place of anchovies. I like my bagna cauda very lemony but vary the amount of juice according to your desires.

2 small broccoli heads (about 800g), cut into florets

3 zucchini, sliced diagonally into 5mm pieces

2–3 tablespoons extra-virgin olive oil

150 g garden peas (fresh or frozen)

500 g cooked cannellini beans (about 2 cans), drained 2 radishes, shaved

½ cup basil leaves, torn

½ cup mint leaves, torn

½ cup flat-leaf parsley leaves, chopped 1 crusty Italian bread loaf, to serve (optional)

sea salt and black pepper

Caper bagna cauda

3 garlic cloves

80 g (⅓ cup) salted capers, rinsed

125 ml (½ cup) extra-virgin olive oil

100 g salted butter*

zest and juice of 1 lemon

*For vegans, use olive oil in place of butter

1. Start by making the caper bagna cauda. Place the garlic cloves and capers in a large mortar and pound with a pestle until you have a chunky paste. Add the caper–garlic paste to a small frying pan along with the olive oil and butter, bring it to a simmer and gently cook for a further 3–4 minutes. Remove from the heat and add the lemon zest and juice, adjusting the amount of citrus according to your personal preference. Keep warm.

2. Heat a griddle pan or barbecue to high. Coat the broccoli and zucchini in the olive oil and season with a big pinch of salt. Add the broccoli and zucchini to the pan or barbecue and cook, turning occasionally, until tender and slightly charred on all sides.

3. Bring a small pot of salted water to the boil, add the peas and blanch until just tender, about 1–2 minutes. Drain and refresh under cold running water.

4. Combine the broccoli, zucchini, peas, cannellini beans and shaved radishes in a large bowl. Add the herbs, a big sprinkle of salt and pepper and toss everything together well. Spoon the warm caper bagna cauda over the top and serve with crusty Italian bread, if you like.