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
- 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.
- 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.
- 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.
- 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.