Ingredients
Makes 4-6 portions
3 large courgettes
Pinch chilli flakes
1 shallot, diced
3 cloves garlic, crushed
1 tsp picked thyme leaves
125g ricotta
A handful of mint leaves, washed and sliced, plus a few extra for garnish
1 lemon
Olive oil
Salt & pepper
3 tbsp pine nuts, toasted
Recipe
- Make ribbons of the outside of the courgette using a peeler until there is little of the green outer ring left. Dice up the core of the courgette roughly
- Cook the diced courgette over a medium heat in a large, wide pan with a little oil until softened and gently golden. Turn down the heat to low and add the shallots, garlic, thyme until the shallots are softened
- Add the courgette mixture to a blender with the ricotta and half the mint. Blend until smooth, add lemon, salt and pepper to taste
- Dress the courgette ribbons with olive oil, lemon juice and zest to taste, chilli, the rest of the mint, salt & pepper
- Spoon the ricotta mixture onto a serving plate and top with the courgettes, extra mint leaves and pine nuts
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