VEGETARIAN (but makes a great side dish to meat or fish): Gino’s Courgette Ribbons with Cannellini Bean & Lemon Dressing

Gino’s Courgette Ribbons with Cannellini Beans & Lemon Dressing

 

Per serving: 128 cal / 6.3g fat / 0.9g saturates / 4g sugars / 0.8g salt

 

Serves 4

 

4 courgettes

1 unwaxed lemon

1 x 400g tin cannellini beans, drained

2 tablespoons chopped chive

1 tablespoon chopped flat-leaf parsley

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

 

Slice the courgettes thinly lengthways using a swivel-bladed peeler. (try not to use too much of the centre of the courgette as it is less tasty.) bring a medium saucepan of water to the boil and cook the strips of 1minute. Drain and place in a large bowl.

 

Grate over the zest of half the lemon and squeeze in the juice of the whole lemon. Add the cannellini beans with the chives and parsley, and season with salt and pepper. Pour in the oil and mix well. Leave to marinate for 2minutes before serving.

 

Serve at room temperature.