Lemon, courgette, ricotta and mint

Another really quick and easy starter idea. Easiness gauge: possible for me to make without incident even after several thimbles of Prosecco.

What to use – serves 4 as a starter

  • 2 pleasingly sized courgettes
  • 200g ricotta
  • juice of a lemon
  • olive oil
  • clove of garlic, finely sliced
  • sea salt
  • fresh mint
  • chilli flakes

How to use it

Wash and slice the courgette into thick-ish slices.

Heat olive oil to a medium heat in a non-stick pan and add the sliced garlic and courgettes to the pan. Squeeze over the juice of half a lemon, crush over some sea salt and sprinkle over some chilli flakes.

Cook for about 4 minutes until starting to brown, then turn over, squeeze over the remaining lemon, and more salt and chilli flakes, and cook for a further 4-5 minutes.

Tip out onto your serving plate, and top with dollops of ricotta. You can season further at this point if you like – both courgette and ricotta being mild they can take plenty of lemon juice and chilli. Drizzle over some more olive oil and finish with some fresh mint leaves.

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