Heat a char-grill pan (or barbecue) over high heat. Brush beans lightly with olive oil and grill in batches, turning once, until just tender and lightly charred (1-2 minutes). Remove from heat, set aside, then, when cool enough to handle, cut into roughly 10cm lengths.
Combine garlic, lemon juice and rind and vinegar in a large bowl and set aside for 5 minutes for garlic to soften. Stir in extra-virgin olive oil, season to taste, add beans and cool to room temperature, or refrigerate until required. Just before serving, scatter salad with ricotta salata and oregano.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.