Ingredients
For the courgette ribbons
1 tbsp olive oil
½ tsp red wine vinegar
½ courgette, peeled into ribbons lengthways with a vegetable peeler
For the spicy beans and spinach
1 tbsp olive oil
1 tsp dried chilli flakes
½ banana shallot, chopped
1 garlic clove, finely chopped
100g/3½oz spinach
55g/2oz kidney beans from a can, rinsed and drained
salt and freshly ground black pepper
1 tsp chopped parsley to garnish
Method
1. For the courgette ribbons, whisk the oil and vinegar together in a bowl.
2. Add the courgette ribbons, toss together to coat and season, to taste, with salt and freshly ground black pepper.
3. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, shallot and garlic and fry until softened.
4. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season, to taste, with salt and freshly ground black pepper.
5. To serve, place the spicy beans and spinach onto a plate and arrange the courgette ribbons in a pile on top.
