Courgette, mint, ricotta & chilli salad
- Preparation and cooking time
- Serves 4
- 4 courgettes , sliced 2-3mm thick lengthways
- 3 tbsp olive oil
- ½ tbsp red wine vinegar
- 1 ½ red chillies , finely chopped
- large handful mint , finely chopped
- small knob of butter
- 2 tbsp pine nut
- 2 handfuls rocket leaves
- 100g ricotta
- 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.)
- 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.
- 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.
- 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.