Cucumber ‘spaghetti’ with crispy cannellini beans and cherry tomatoes
Instructions
Drain the cannellini beans, rinse them under running water and, once dry, transfer them to a baking tray lined with baking paper.
Season them with 2–3 tablespoons of oil, paprika, and salt and pepper to taste.
Bake in a preheated oven at 200°C for about 30 minutes, turning them halfway through, or until they are golden and crispy.
Wash the cucumbers, peel them and, using a spiraliser, cut them into spaghetti-like strands; you can also use a vegetable peeler.
Season with a pinch of salt and leave to stand for a few minutes to allow the flavours to develop, then drain off any excess liquid.
Cut the cherry tomatoes in half, dress them with 2 tablespoons of extra virgin olive oil, oregano to taste, salt and pepper; add the cherry tomatoes to the cucumbers, add the lemon juice and mix.
Finally, finish with fresh basil to taste, the pesto and the crispy cannellini beans.
Serve immediately.
Notes: You can also use an air fryer; cook the beans for about 20 minutes at 200°C.
