Courgette & walnut canapes recipe

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Fresh, crunchy but also quite filling, these little canapes won’t pass unnoticed! Some people don’t realise how delicious raw courgette/zucchini can be, since it’s traditionally always cooked. You’ll certainly enjoy making these canapes and offering them round to your friends and family.

  • Yield: 20 canapes


  • 1 cup (140 g) chopped walnuts
  • 2 tablespoons chopped flat-leaf parsley
  • 4 dried tomato halves, soaked, drained and chopped
  • ½ teaspoon sweet paprika
  • ⅛ teaspoon chilli powder
  • ½ lemon juice
  • a little almond milk or water
  • 1 medium courgette/zucchini, sliced diagonally into 3-mm/⅛-inch slices
  • ½ cup (30 g) alfalfa, chia and radish or other seed sprouts
  • sea salt
How to Make It
  1. Blend all the ingredients (except the liquid, initially, courgette/zucchini and the seed sprouts) in a food processor or blender into a thick paste, seasoning with salt to taste. You’re looking for a dense consistency that will spread and safely stay on a courgette/zucchini slice, but add a little almond milk or water if it’s too thick. Taste and add more seasoning, if needed.
  2. Gently pat the courgette/zucchini slices with paper towels if they’re moist. Top with 1–2 teaspoons of the spread and garnish with some seed sprouts.
  3. Continue until you use up all the courgette/zucchini slices. Serve immediately, since the saltiness of the spread might make the courgette/zucchini wilt and let out its moisture.
  4. Depending on how much spread you used for each canapé you might have some leftover. This spread will keep in the fridge for a couple of days, so don’t worry.

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