Courgette, mint, ricotta & chilli salad

Courgette, mint, ricotta & chilli salad

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(1 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This light salad works as a side dish or main meal- get your grill really hot for perfectly charred courgettes

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
204
protein
7g
carbs
4g
fat
18g
saturates
4g
fibre
2g
sugar
3g
salt
0.1g

Ingredients

  • 4 courgettes, sliced 2-3mm thick lengthways
  • 3 tbsp olive oil
  • ½ tbsp red wine vinegar
  • 1½ red chillies, finely chopped
  • large handful mint, finely chopped
  • small knob of butter
  • 2 tbsp pine nuts
  • 2 handfuls rocket leaves
  • 100g ricotta

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Method

  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. 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. 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. 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.

Recipe from Good Food magazine, July 2013

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Comments

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LuluLolly's picture
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Delicious! The ricotta worked perfectly but I increased the olive oil in the dressing as I found the red wine vinegar a little too sharp. I also used pea shoots rather than rocket. We'll be having this salad again soon. It's a keeper!

MochiNightmare's picture

Better with feta not ricotta!

hilaryys's picture

I made mine with ricotta and really enjoyed the mildness of it but then, I was serving a tomato salad with a fairly full-on vinaigrette and salty cheese and ham so I enjoyed the contrast!

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