Courgette, mint, ricotta & chilli salad

Courgette, mint, ricotta & chilli salad

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(1 ratings)

Prep: 20 mins Cook: 20 mins


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

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal204
  • fat18g
  • saturates4g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein7g
  • salt0.1g
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  • 4 courgette, sliced 2-3mm thick lengthways



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tbsp red wine vinegar
  • 1½ red chilli, finely chopped
  • large handful mint, finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp pine nut
  • 2 handfuls rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 100g ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…


  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.

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Comments (3)

LuluLolly's picture

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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