Gino’s Courgette Ribbons with Cannellini Beans & Lemon Dressing
Per serving: 128 cal / 6.3g fat / 0.9g saturates / 4g sugars / 0.8g salt
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.