Serves 4

Ingredients:

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

Sea salt

Method

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.

Find out more about Angelique Panagos here.