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.
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
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