LANGOUSTINE WITH ZUCCHINI CAKE AND BEAN SALSA

Ingredients for 4 portions:

8 langoustine,

2 medium zucchini,

4 teaspoons goat cheese to garnish the zucchini cakes,

2 tablespoons flour,

1 large egg,

1 teaspoon mixed Italian herbs,

1 can mixed beans,

1 teaspoon chopped cilantro,

1 tablespoons fresh lemon juice,

1 diced tomato and 1 bell pepper,

1 tablespoons olive oil,

1 tablespoon chopped onion,

salt and pepper to taste

Recipe: Bring 1 cup of water to a boil in a shallow pan, add 1 lemon wedge, some cilantro and salt. Put the langoustine in the boiling water and cover with a lid. Should be ready in about 3 min.
Recipe for the bean salsa: Strain and wash the beans, add the chopped cilantro, onion, lemon juice, diced vegetables, olive oil, salt and pepper to taste. Mix well.
Recipe for the zucchini cakes: Grate the zucchini and squeeze gently the excess moisture. Stir in the flour, egg, Italian seasoning, salt and pepper to taste. Spoon the mixture in a hot pan and make 8 equal cakes.