Red Meat Allergy Friendly Harissa-Orange Zucchini Roll-Ups with Herb Spread
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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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