Seared Zucchini Skewers with Miso Butter Beans
Ingredients
- 2 large courgettes
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon miso paste
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 lime
- Skewers
- 1 large shallot
- 2 large garlic cloves
- 1/2 red chilli
- 400 grams white beans
- 1 teaspoon miso paste
- 2 teaspoons boiling water
- 1 lemon
- Fresh basil
- Red chilli
- Salt
- Pepper
- Olive oil
Preparation
For the beans, dice the shallots and mince the garlic and chilli. Warm 1 tablespoon olive oil on a medium-high heat and sauté shallots until softened. Add the garlic and chilli, and fry until fragrant.
Strain the beans from their liquor, keeping 60 ml for later, and add the beans to the pan with a splash of liquor. Allow to simmer for 5-10 minutes.
Meanwhile, peel as much of the courgettes as possible into ribbons. Save any leftover for another recipe.
Skewer the ribbons with a tight fit.
For the skewer glaze, mix minced ginger, garlic, 1 teaspoon miso paste, soy sauce, sesame oil and lime juice in a bowl. Season to taste.
To finish the beans, dissolve 1 teaspoon miso paste in 2 tablespoons boiling water and add to the beans. Season with pepper and lemon zest and adjust seasoning to taste.
For the skewers, warm 1 tablespoon olive oil in a frying pan on medium-high heat. Carefully place in the oil, leave to brown for 2-3 minutes on each side before turning. Pour the glaze over the skewers, allowing it to caramelise.
