ZUCCHINI RIBBONS W/ WHIPPED CANNELINI BEANS
4 People
313 Cals
ZUCCHINI RIBBONS W/ WHIPPED CANNELINI BEANS
4 People
313 Cals
About the recipe
Light, fresh and quietly luxurious, these zucchini ribbons with whipped cannellini beans are everything you want to eat on a warm day. Paper-thin zucchini is gently tossed with good olive oil, lemon zest and juice, fresh mint and a pinch of salt, then finished with a snowfall of grated pecorino. It’s crisp, cooling and beautifully simple — the kind of dish that feels instantly nourishing yet a little bit special.The real magic, though, is the whipped cannellini beans. Blended until silky smooth with lemon and my not-so-secret secret ingredient — macadamia nut butter. It’s delicately sweet, incredibly creamy and, dare I say, even better than tahini. The macadamia butter emulsifies the beans into a lush, spoonable purée that’s utterly moreish, while adding plant protein, fibre and healthy fats that leave you feeling satisfied and energised.Serve this as a light lunch, a starter for summer entertaining or alongside grilled fish or chicken and good quality bread to mop up the juices. Fresh, elegant and deeply satisfying, this is feel-good food at its finest — simple ingredients, treated well, and bursting with summer goodness.
Nutrition Per Serving
313
Calories
20g
Fat
4g
Saturates
4g
Sugars
402mg
Salt
15g
Protein
26g
Carbs
8g
Fibre
Ingredients
ZUCCHINI RIBBONS
- 2 large zucchinis shaved (see notes or roasting method)
- 2 tablespoon olive oil
- good pinch of salt
- 1 lemon zest
- 3 tbsp lemon juice
- 15 g fresh chopped mint
- 30 g grated pecorino
WHIPPED CANNELINI BEANS
- 500 g cannelini beans drained
- 2 tablespoons extra virgin olive oil
- 2 tbsp macadamia nut or cashew butter
- 3 tablespoons lemon juice
- sea salt to taste
- 3 tbsp water to emulsify
EMBELLISHMENTS
- sourdough or flatbread to mop up the juices
Method
- SHAVE the zucchini with a peeler or mandoline so you end up with lovely ribbons of zucchini.
- PLACE zucchini into a bowl.
- ADD the olive oil, lemon zest, lemon juice, salt, mint and grated pecorino.
- TOSS GENTLY.
- MAKE THE WHIPPED CANNELINI BEANS.
- COMBINE the beans, lemon juice, macadamia nut butter, salt and a splash of water (about 30 ml) into a food processor.
- BLITZ until smooth and creamy. Taste and adjust consistency, adding more water if neeeded.
- TO SERVE
- SPREAD the cannelini beans onto a serving plate.
- TOP with the zucchini ribbon salad.
- FINISH OFF with a light grating of pecorino and olive oil drizzle.
- SERVE with good sourdough or flatbread to mop of the delicious juices.
- ENJOY.
Notes & Inspiration
Serve with good sourdough, focaccia or warm flatbread to mop up the lemony olive oil and that silky whipped cannellini bean purée. It’s honestly half the pleasure.
This is beautiful on its own, but it really shines alongside roasted salmon, grilled chicken or even garlicky prawns. The creamy beans act like a sauce, tying everything together.
Pecorino adds a salty hit, but parmesan will work just as well. This is also delicious with grilled halloumi.
Mint is ultra-fresh, but basil is a lovely variation, depending on what you have in the fridge.
Change it up and cut the zucchini into generous round disks, then roast in the oven with olive oil, salt and oregano until tender. Pile over the whipped beans and scatter with pine nuts and a drizzle of balsamic instead of lemon.
The whipped beans keep beautifully for 3–4 days in the fridge. Spread on toast or use a a base for honey mustard roasted carrot.
