Zucchini with a Mexican twist served with a delicious beetroot salsa.

Zucchini with a Mexican twist served with a delicious beetroot salsa.

Whether you are dining alone or you feel like company this is the perfect food to create for a warm spring evening to share with some good wine and lots of chit chat or just simply create and eat all by yourself. Whichever way, make these dishes and if you are sharing I cooked some barley too. To make these dishes you will need,

Zucchini with a Mexican twist served with a delicious beetroot salsa.

April 26, 2018


  • Spicy Zucchini
  • 1 yellow zucchini
  • 2 garlic cloves
  • 1tbsp hot paprika
  • 1 fresh chili
  • 1tbsp ground cumin
  • 200g organic kidney beans
  • 150g organic sweet corn
  • Coconut oil
  • A handful of green olives
  • Beetroot Salsa
  • 5 tomatoes
  • 4 beetroots
  • 2 fresh chilies
  • 1tbsp dried chilies
  • Coconut oil
  • 2 garlic cloves
  • 2 onions
  • ½ a jar anchovies
  • Olive oil
  • Step 1 To make the Zucchini, heat some coconut oil and add the peeled and chopped garlic to the pan. Cook the garlic and add the paprika and ground cumin. Mix on a medium heat. Slice the chili down the middle and remove the seeds, chop and add to the pan and cook.
  • Step 2 Wash and chop up your Zucchini and cook in the spices. Once tender lower the heat, season and add the strained kidney beans and sweet corn. Stir and then switch off the heat. Slice the olives and add to the dish. Set aside.
  • Step 3 To make the salsa, peel, chop and steam the beetroots. Once they are steamed, strain and set aside. Get a tray, add some oil, wash and chop your tomatoes and add to a roasting tray. Slice your chilies down the middle, remove the seeds and chop, add them too, plus your peeled and chopped garlic and onions. Lastly add the anchovies and bake the ingredients in a hot oven at 160C for around twenty minutes. The tomatoes will almost look burnt but the result will be delicious. Remove and let cool.
  • Step 4 Get a small pan, heat some coconut oil and once heated, remove off the heat and throw in the dried chilies. Get your blender, add all the ingredients together with some more olive oil and pulse for a couple of times until you have a lovely salsa.
  • Step 5 With these quantities I served four generous portions and I cooked some barley too.

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