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Ingredients
  • 125g (½ cup) low-fat natural yoghurt
  • 1 Lebanese cucumber, coarsely grated
  • 1 tablespoon fresh lemon juice
  • Salt
  • 3 300g cans chickpeas, rinsed, drained
  • 2 small (about 180g) zucchini, coarsely grated
  • 105g (1 ½ cups) breadcrumbs made from day-old bread
  • ¼ cup chopped fresh coriander
  • 3 garlic cloves, crushed
  • 3 teaspoons ground cumin
  • ¼ to ½ teaspoon cayenne pepper
  • 1 egg, lightly whisked
  • 3 teaspoons vegetable oil
  • 150g green beans, topped (tails left on)
  • 60g baby spinach leaves
Steps
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