View all Recipes

SPRING COURGETTE AND RICOTTA SALAD

SPRING COURGETTE AND RICOTTA SALAD

SPRING COURGETTE AND RICOTTA SALAD

The courgette season has started well and these beauties have delicate soft skin and need very little cooking. This easy courgette and ricotta salad is a fantastic side to grilled lamb.

Prep: 15 minutes
Serves: 4

Method

Combine all the dressing ingredients until thick. Season to taste.

Thinly slice the courgettes lengthways into long ribbons and also cut some into thin coins to give some texture to your salad.

Add the ricotta and a little dressing to the courgettes to lightly coat, season, and then mix well to combine.

Serve on a platter and cover the dish liberally with the rest of the dressing.

Ingredients

5 new season courgettes

For the dressing:

30mls lemon juice

zest of ½ lemon

10 grams garlic, minced

150mls extra virgin olive oil or good-quality rapeseed oil

1 shallot, peeled and finely diced

½ packet of fresh oregano, roughly chopped

½ bunch Italian parsley, roughly chopped

150 grams Over the Moon ricotta

You may also like

View all recipes

FEEL GOOD WITH FARRO FOOD