Courgette & Mint Salad with Chilli Lemon & Ricotta

This fresh salad works as a great side or even a main meal.

Ingredients (Serves 4)

• 2 Courgettes / Zucchini -  (about 400g), ends trimmed and cut into slices and seared on a grill pan (1 green & 1 yellow)
• 2 red chillis thinly sliced
• Zest and juice of ½ lemon (or sherry or cider vinegar)
• Handful of mint leaves
• 100 g soft Ricotta
• 2 tablespoons pine nuts / walnuts / flax seeds / pepitas
• 2 handfuls rocket leaves / romaine / iceberg - optional

Method 

• Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. 
• Mix together the remaining oil, the vinegar / lemon juice, most of the chilli and mint, and some pepper & salt, then pour over the courgettes and leave to marinate.
• Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
• To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.

Note: Image & recipe adapted from BBC Good Food