Zesty Courgette with Creamy Butter Bean Puree

Directions

1. 1

   Wash and trim the ends of the courgettes. Slice them into rounds or half-moons, depending on your preference.

2. 2

   Heat a pan over medium heat and add a drizzle of olive oil. Fry the courgette slices in the pan until they turn golden brown on both sides.

3. 3

   Season the courgettes with a pinch of salt and a tablespoon of lemon juice towards the end of cooking, tossing them to coat evenly.

4. 4

   In a blender combine butter beans, olive oil, salt, the juice of half a lemon, paprika, tahini, and water. Blend the mixture until it reaches a smooth, creamy consistency.

5. 5

   Spread the butter bean puree onto the center of a serving plate. Place the golden-brown courgettes on top of the puree.

6. 6

   Thinly slice half a red onion and scatter it over the courgettes. Sprinkle a mix of freshly chopped herbs (mint, coriander, parsley) on top.

7. 7

   Finish with the zest of one lemon and a generous drizzle of extra virgin olive oil.