Zucchini Butter Bean Salad with Romesco Sauce
Ingredients
- 3 small zucchinis
- 1.5 lemon juice + zest (approx 1/4 cup)
- pinch salt & pepper
- 1 garlic minced
- 1.5 cups cooked butterbean
- 20g plant-based feta crumbled
- 1.5 tbsp toasted pinenut
- 1 handful fresh basil chopped
Romesco inspired sauce
- 2 jarred capsicum
- 2 tbsp sundried tomato
- 150g extra firm tofu
- 1/4 cup almonds
- 1/2 tbsp olive oil
- 1 tsp smoked paprika
- juice from the marinade
- pinch of salt & pepper
Preparation
In a large container, combine the lemon zest, juice, garlic, salt and pepper.
Using a vegetable peeler, create zucchini ribbons. Combine with the marinade and set in the fridge for 1 hour and 30 minutes. Then, separate the liquid and zucchinis, and reserve the liquid.
To prepare the sauce, blend the capsicum, sundried tomatoes, tofu, almonds, olive oil, paprika, salt and pepper, and half of the marinade liquid; use more if needed to blend.
To assemble, layer the sauce, butterbeans, zucchini ribbons, pinenuts, feta, and basil; enjoy!
Tips
The acidity of the lemon helps to soften the zucchini ribbons and brings a refreshing taste.
Enjoy with a slice of toasted bread for enhanced flavor.
