Chantelle Nicholson’s courgettes with spiced chickpeas, miso and coffee vinaigrette 

Chantelle Nicholson's courgettes with spiced chickpeas, miso and coffee vinaigrette.

Digging around for a plant-based bite this summer? Michelin Green Star Chef and illy’s UK Chef Ambassador Chantelle Nicholson shares her recipe for courgettes, spiced chickpeas and miso – served with an unusual coffee vinaigrette

Utilising the remains of your morning coffee as a delicious ingredient for a meal later in the day, this recipe is both unique and delicious. With food waste contributing more CO2 globally than the aviation industry, Chantelle and illy have combined forces through their recent partnership to spearhead a series of environmental and gastronomical innovations for 2023.

Serves 4 

• 6 courgettes, 4 of which to be halved lengthways and lightly criss crossed with a knife
• 2 tbsp vegetable oil
• 2 sprigs fennel, to garnish
• 200g cooked chickpeas
• 1⁄2 tsp cumin seeds
• 2 tbsp vegetable oil
• salt 

For the vinaigrette:
• 1 double espresso
• 1 tbsp sherry vinegar
• 1⁄2 tsp Dijon mustard
• 60ml olive oil 

For the miso aioli: 
• 50g aquafaba
• 2 tbsp miso paste
• 1 tsp Dijon mustard
• 200ml rapeseed oil
• 1 tsp sherry vinegar 

1 Heat the vegetable oil in a large non-stick frying pan. When hot, season the courgettes with salt then pop into the pan, flesh side down. Note, you may need to do this in two batches if your pan is not large enough.
2 Press down gently on the courgettes to brown. Cook for around 4-6 minutes until golden then flip over and cook on the other side, at a slightly lower heat. With the remaining 2 courgettes, using a peeler, slice into thin slices. 
3 When the courgettes are finished cooking, pop the other measure of vegetable oil into the pan. Add the cumin seeds and toast for a minute then add the chickpeas.
4 Season with salt then using a fork, crush the chickpeas. Cook until light golden. 
5 For the vinaigrette, pop all the ingredients into a blender, or bring together with a stick blender. Season to taste.  For the miso aioli, place the aquafaba, miso paste and mustard into a jug.
6 Using a stick blender, blend together then slowly drizzle the oil in, little by little until emulsified. Finish with the vinegar.  To serve, place the chickpeas into the bottom of a shallow bowl.
7 Slice the courgettes in half and arrange on top. Season the courgette slices with salt then roll up. Arrange around the courgettes. Dot the miso aioli around, then drizzle with the vinaigrette.
8 Garnish with the fennel sprigs to finish. 

Recipe courtesy of Chantelle Nicholson for illycaffè

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