Gino D'Acampo's Courgette Ribbons with Cannellini Beans and Lemon Dressing
Over a year ago
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Ingredients
- 4 courgettes
- 1 unwaxed lemon
- 1 x 400g tin cannellini beans drained
- 2 tbsp chopped chives
- 1 tbsp chopped flat-leaf parsley
- salt
- freshly ground black pepper
- 2 tbsp extra virgin olive oil
Accompaniment
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Method
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1
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 for 1 minute. 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 2 minutes before serving at room temperature
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