Raw Courgette & Ricotta Salad
Written by: Rachel Phipps
This simple, creamy and refreshing salad is a great way to make the most of the seasonal glut of courgettes. A vegetable peeler turns them into delicate ribbons, which are tossed with a lemony dressing for a light, zesty flavour. We like to pile them onto a bed of creamy ricotta on a serving dish, but they’re just as delicious layered onto puff pastry or spooned into a pre-cooked tart case for an easy lunch or light supper.
Instructions
Whisk together the lemon juice and zest, the olive oil and a good pinch of sea salt in the bottom of a large bowl.
Using a vegetable peeler, create long ribbons of the courgettes, transferring them to the dressing as you go. You’ll have a seedy bit of leftover courgette in the middle you can’t ribbon: this is good finely diced and added to pasta sauces or sautés, or you can simply compost it. Give the courgette ribbons a good toss so they’re well coated in the dressing.
Spoon the ricotta onto a serving dish and swirl it with the back of a spoon so it covers the bottom.
Pile on the courgette ribbons, leaving the dressing and the liquid that would have seeped out of the courgettes in the bottom of the bowl. Top with the toasted pine nuts, drizzle with honey, and finish with an extra drizzle of extra virgin olive oil and sprinkling of sea salt.
Ingredients
Available in store
- juice & zest of 1/2 lemon
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- flaky sea salt
- 3 medium courgettes
- 250g tub ricotta
- 25g toasted pine nuts
- 1/2 tbsp runny honey