Quick and healthy courgetti and butterbean salad recipe
This healthy vegetarian salad from nutritional therapist Angelique Panagos is packed with flavour and only takes 10 minutes to prepare
2 heads romaine lettuce, shredded
400g can butter beans, rinsed
4 courgettes or 400g courgette
3 lemons, juiced
2 shallots, finely diced
50g fresh basil
2 tbsp sunflower seeds
50g pine nuts
100ml olive oil
Cracked black pepper
Place the butter beans in a saucepan of hot water and bring to the boil. Reduce the heat and simmer for 2-3 minutes to soften. Drain and allow to cool.
Using a spiralizer, prepare your courgetti. To do this, use the spiralizer’s thin noodle attachment; connect the raw courgette to the ‘teeth’ at the end, before turning the handle to push the courgette through the blade. If you don’t have a spiralizer, you can use a peeler to create long thin slices of courgette, similar to a courgette tagliatelle pasta.
Bring a saucepan to the boil and drop the courgetti into the saucepan to simmer for 1-2 minutes. Drain and allow to cool.
Place the romaine lettuce, butter beans, shallots and courgetti into a large salad bowl.
Next, use a blender to combine the fresh basil leaves, lemon juice, pine nuts and olive oil until you reach a smooth creamy, consistency.
Drizzle the dressing over the salad and sprinkle with the sunflower seeds to garnish.