Grilled Courgettes with Ricotta

Recipe courtesy of marksandspencer.com

This simple salad is bursting with summer flavour and makes a perfect side served with barbecued fish or meat

 

    Ingredients
  • 2 large courgettes, sliced into thin rounds
  • 3 tbsps rapeseed oil
  • Juice and zest of 1 lemon
  • Small handful of mint leaves, torn, plus extra to serve
  • Pinch of chilli flakes, plus extra to serve
  • 125g ricotta
  • 1 tbsp chopped dill
  • 2 tbsp pine nuts, toasted
  • Rocket leaves, to serve
    Method
  • Toss the courgettes with 1 tbsp oil, and cook in batches on a very hot griddle pan for 3-4 mins each side, until well coloured but al dente. Put in a bowl and season.
  • Mix 1 tbsp of oil with the lemon juice, mint and chilli. Toss through the courgettes. Cover and marinate for 30 mins.
  • Meanwhile, combine the ricotta, dill and lemon zest, and season with salt. Put the courgettes in a serving dish and dot with the ricotta mixture. Scatter over the pine nuts, mint leaves, rocket and extra chilli flakes, and drizzle with the remaining oil.
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