Soak the beans in cold water for a few hours and then cook in plenty of boiling water for about 30 mins. Drain when cooked.

Using a vegetable peeler, peel the zucchini in long thin strips. Place the zucchini in a large bowl, add the coriander, garlic and some olive oil and mix. Season with salt and pepper. Heat a grill pan on high heat. Grill the zucchini for 2 mins on each side until tender. Then add them in a bowl with the boiled beans and rocket leaves. In a small jar mix the lemon juice, lemon zest, pesto, and remaining olive oil, salt & pepper. Drizzle over the beans and zucchini. Sprinkle the mint leaves and parmesan flakes and serve.