With the popularity of raw and low-carb meals, zucchini (aka courgette) ribbons is a popular pasta alternative. I’ve adapted this salad to be WFPB – no oil. It uses charred zucchini ribbons, with cashew feta cheese, fresh beans with toasted pinenuts and violas. (The flowers look so pretty! We don’t eat enough flowers.)
Ingredients – per person:
1 medium zucchini (courgette)
20g cashew cheese – or other non-diary cheese of choice, preferably crumbly
1/4 C fresh broadbeans – podded, or defrosted frozen broadband
1/4 C wild rocket or other flavoursome green leaf
1 Tbsp toasted pinenuts
Mint leaves and violas for garnish
Dressing – Saffron cashew yoghurt or zest and juice of half a lemon or dressing of choice
Wash your zucchini and trim off the stem. Using a potato peeler, peel off ribbons, you should get about 16 per Zucchini.
Heat you grill plate or frypan, there is no need for oil, if the pan is hot. To make a nice char-grilled pattern, place the ribbons at an angle opposite to the griddle ridges. When you can see the dark grill lines through your ribbons remove and place in a single layer on a board or tray to cool.
Make your salad in layers. A layer of zucchini, scatter on some broad beans, wild rocket, crumble some cashew cheese , drizzle on some dressing then a sprinkle of pinenuts. Continue building layers, until you have used all your ingredients. Garnish with violas and mint leaves.