Anti Inflammatory Harissa-Orange Zucchini Roll-Ups with Herb Spread
These vibrant little roll-ups are the kind of appetizer that looks like it took serious effort but comes together with surprisingly simple steps. Thin zucchini ribbons get salted until pliable, then tossed in a bold marinade of harissa paste, fresh orange juice, orange zest, cumin, and olive oil — a combination that hits smoky, citrusy, and warm all at once. The real star is the blended cashew herb spread, which gets its creamy texture from soaked raw cashews processed with lemon juice, garlic, fresh parsley, and mint. Every single ingredient here earns its place from an anti-inflammatory standpoint: extra virgin olive oil, fresh citrus, cumin, and an abundance of herbs are all recognized for their beneficial compounds, while the whole dish stays entirely plant-based and free of refined ingredients. Rolling them up is genuinely satisfying, and the finished platter — especially with a scatter of toasted sesame seeds — looks stunning enough for a dinner party. This recipe serves four and works equally well as a starter or a light main alongside a simple salad.
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Learn more →Ingredients
4 servings
For the zucchini
- 3 medium zucchini (about 1 ½ lb total)
- ¾ tsp fine sea salt, divided
For the marinade
- 2 tbsp harissa paste
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
For the herb spread
- 1 cup raw cashews, soaked in cold water for at least 2 hours and drained
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, minced
- ¼ cup fresh flat-leaf parsley leaves, packed
- 2 tbsp fresh mint leaves, packed
- 3–4 tbsp water, as needed
- ¼ tsp fine sea salt
For serving
- 1 tbsp toasted sesame seeds (optional)
- fresh mint or parsley leaves, for garnish (optional)
Instructions
- 1
Soak the cashews in enough cold water to cover by 2 inches for at least 2 hours (or up to overnight), then drain and rinse well.
- 2
Trim the ends from the zucchini. Using a vegetable peeler or mandoline, slice each zucchini lengthwise into thin, wide ribbons about 1/16-inch thick, stopping when you reach the seedy core. You should get 12–16 usable ribbons. Lay the ribbons in a single layer on a paper-towel-lined baking sheet, sprinkle with 1/2 tsp of the salt, and let stand for 15 minutes until slightly softened and pliable.
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