Zucchini Baba Ganoush with Crispy Herb Beans

Serves 10

Time 30 minutes

Ingredients

Zucchini Baba Ganoush

4 large (800g) zucchini

1 tbsp extra virgin olive oil 

2 cloves garlic 

3 tbsp tahini 

1 tbsp lemon juice 

½-1 tsp ground cumin 

2 tbsp parsley, finely chopped 

½ tsp smoky paprika 

Crispy Butter Beans

2 tbsp extra virgin olive oil

2 Asian shallots/spring onions, white part finely chopped

½ cup fresh chopped parsley 

4 tbsp chopped fresh sorrel leaves or another bitter green leaf-like rocket is great too

1x 400g tin butter beans (BPA free) rinsed and drained

Sea salt and black pepper

To Serve

Coconut or dairy yoghurt

Chilli flakes  

Lemon, to squeeze over the top

Method

Heat oven to 180°C and line a baking tray with greaseproof paper. 

Slice zucchini in half lengthways and place on the baking tray. Drizzle with extra virgin olive oil and lay cut side down on the tray and bake for 15-20 minutes or until soft. 

Once cooked, scoop the zucchini flesh and add to a food processor with minced garlic, tahini, lemon juice, cumin, parsley and smoky paprika. Blitz until creamy and set aside. 

To make the crispy butter beans, heat a fry pan on medium heat, add oil and spring onions and fry off for 2 minutes, add herbs, sorrel (or bitter greens), butter beans and salt, and cook for 5-6 minutes. 

Spread the zucchini baba ganoush over a plate, top with some yoghurt, followed by the crispy butter beans. Season with salt and pepper, squeeze with lemon and add chilli flakes if desired. 

Serve with flatbread, dips or as a part of a grazing spread.