Yoyo's Happy rich meal

Contemporary Spanish-Inspired · 15 minutes · serves 1 · 380 kcal

Ingredients

• 1 large zucchini
• 1 cup canned cannellini beans, rinsed and drained
• 1 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 2 tablespoons toasted pine nuts
• 1 tablespoon chopped fresh mint
• Salt to taste

Method

1. Use a vegetable peeler to shave the zucchini lengthwise into long, thin ribbons.
2. In a food processor, blend the cannellini beans, half of the minced garlic, 1 tablespoon of olive oil, lemon juice, and a pinch of salt until completely smooth to create the white bean purée.
3. Heat the remaining 1 tablespoon of olive oil in a skillet over high heat until shimmering.
4. Add the zucchini ribbons and the remaining garlic, tossing quickly for 2 minutes until the zucchini is tender-crisp and slightly charred at the edges.
5. Spread the white bean purée across the base of a shallow serving bowl.
6. Arrange the charred zucchini ribbons on top of the purée.
7. Dust the dish generously with smoked paprika, toasted pine nuts, and fresh mint before serving.

Chef’s tip

Do not overcook the zucchini ribbons; flash-charring them on high heat keeps them structurally sound so they do not water down your purée.

Goes well with

A chilled glass of sparkling mineral water with a squeeze of fresh lime.

Shared by Yoyo Taleb

Vegetarian yet rich in protein meal

This recipe was generated around someone else’s food preferences, not yours. Check the ingredients yourself before you cook it.