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Courgette, mint, ricotta & chilli salad

Ingredients

  1. Step 1 4 courgettes , sliced 2-3mm thick lengthways
  2. Step 2 3 tbsp olive oil
  3. Step 3 ½ tbsp red wine vinegar
  4. Step 4 1 ½ red chillies , finely chopped
  5. Step 5 large handful mint , finely chopped
  6. Step 6 small knob of butter
  7. Step 7 2 tbsp pine nut
  8. Step 8 2 handfuls rocket leaves
  9. Step 9 100g ricotta
Courgette, mint, ricotta & chilli salad
Calories: 204 Carbohydrate: 4 g Protein: 7 g Fat: 18 g
Cook time: 40 minutes Prep time: 20 minutes Total time: 60 minutes Servings: 4

TAGS

Main course Side Dish Starter 1 of 5-a-day Al fresco Folate Good for you James Martin Side Dish summer Vegetarian Vitamin c

Directions

  1. Step 1 Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side - you'll need to do this in batches - then transfer to a clean bowl. (See below left for griddling tips.)
  2. Step 2 Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
  3. Step 3 Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
  4. Step 4 To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.