Name: Courgette, mint, ricotta & chilli salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

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Courgette, mint, ricotta & chilli salad

Courgette, mint, ricotta & chilli salad

James Martin

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 5 out of 5.6 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal204
fat18g
saturates4g
carbs4g
sugars3g
fibre2g
protein7g
salt0.1g

Method

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.

RECIPE TIPS

THE GOOD GRIDDLING GUIDE: A HOT PAN

Make sure the griddle pan is hot before you add the food, or ingredients will stick and meats will stew in their juices.

THE GOOD GRIDDLING GUIDE: OILING

Brush the food – not the pan – with oil to reduce the amount of smoke.

THE GOOD GRIDDLING GUIDE: TIMING

Don’t be tempted to turn food too early or move it around too much in the pan, as it will stick and you won’t get those attractive, clear griddle lines. As the food chars, it will naturally come away from the griddle.

THE GOOD GRIDDLING GUIDE: MARINADES

Wipe off thick marinades before griddling or they’ll cake onto the griddle, burn and stop the food from cooking properly.

Recipe from Good Food magazine, July 2013

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