Fennel and bean salad | Reader's Digest Australia

Ingredients

• grated zest and juice of 1 small orange
• 1 teaspoon wholegrain mustard
• 1½ tablespoons extra virgin olive oil
• 1 clove garlic, crushed
• 1 can cannellini beans, about 400 g, drained and rinsed
• ⅔ cup (85 g) pitted green olives
• salt and pepper
• 1 large bulb of fennel, about 350 g, sliced
• 150 g green beans, halved
• 2 zucchini, about 250 g in total, sliced
• 6 slices prosciutto, about 85 g in total, fat removed and slices halved