Serves: 2–3
Ingredients
Courgettes (zucchini) – 2 medium
Ricotta cheese – 150 g
Fresh mint leaves – a handful, torn
Lemon zest – 1 tsp
Lemon juice – 1½ tbsp
Olive oil – 2 tbsp
Dried chilli flakes – ½ tsp (adjust to taste)
Salt – to taste
Freshly cracked black pepper – to taste
Method
Slice the courgettes into thin ribbons using a peeler or mandoline. Place them in a bowl and lightly season with salt.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, chilli flakes, and black pepper.
Gently toss the courgettes with the dressing and let them sit for 5 minutes to soften slightly.
Transfer to a serving platter, dollop generous spoonfuls of fresh ricotta over the salad, and finish with torn mint leaves.
Serve immediately as a refreshing starter or a light side dish.
Serving Tip
Pair this salad with grilled bread, roasted vegetables, or as a fresh accompaniment to pasta or grilled meats.
