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.