For the beans:
Heat 1 tbsp oil in a saucepan over medium-high heat. Add garlic and chilli flakes to the pan and cook over low medium heat until fragrant and beginning to colour. Lightly sizzle the aromatics until the garlic is golden but do not let the garlic get too brown. Add beans, broth, salt and pepper and simmer until beans are soft and warmed through. Smash some of the beans with the back of the spoon and add vinegar. Cook for another minute and taste for seasoning. The beans should be soft and creamy but not smooth.
For the salsa verde:
Mash garlic and a pinch of salt in a mortar and pestle or on a cutting board with a knife. By scraping your knife on the cutting board with the garlic and salt, you can create a paste. Add this paste to a bowl with the chopped herbs, lemon zest and juice, olives, capers, red pepper flakes, and shallot. Combine well. Add olive oil and stir. Season to taste with salt and pepper. The salsa should taste bright and punchy.
For the zucchini and peaches:
Preheat a cast iron pan or grill to medium-high heat. Slice the zucchini in half lengthwise and cut a cross hatch pattern onto each cut side. Season with salt and let sit for a few minutes, this will draw out excess moisture. Meanwhile, slice the peaches into eigths. If the peach feels too soft, cut into quarters.
Pat zucchini dry with paper towel to absorb the moisture that has been released. Toss zucchini and peaches with olive oil and salt, and grill on both sides until charred and softened. Slice each zucchini half in half again on a bias (you should now have 16 pieces of zucchini).
To assemble:
Spoon beans evenly among 4 plates or wide shallow bowl. Top each dish with 4 of these pieces and 4 slices of peaches. Dollop the salsa verde all over, adding as much as you wish, and finish with a drizzle of fresh olive oil. Serve with toasted crusty bread or focaccia, whatever is fresh from your market! Note you can also serve this on one large platter.
