Courgette Salad with Ricotta & Pine Nuts
This raw courgette salad is great summer food. It combines the beautiful fresh flavours of fragrant basil, creamy ricotta, Gran Luchito Chipotle Paste and crunchy toasted pine nuts. The courgette is peeled off in thin ribbons and left raw so it retains a lovely bite. It is best served slightly warm.
This fresh and zingy courgette salad goes really well with our Mexican Roast Chicken Recipe or our Sticky Chicken Skewers.
Serves 4
Prep 10 mins
Cook 10 mins
Ingredients
- 4 courgettes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon smoked Gran Luchito Chipotle Paste
- Zest and juice of 1 lime
- Salt and freshly ground black pepper
- A bunch of basil leaves, roughly torn
- 3 tablespoons pine nuts
- 150g / 5oz ricotta cheese
KCAL:
72
FAT:
5.7g
Saturates:
1.4g
Carbs:
2g
Sugars:
1.6g
Fibre:
0.7g
Protein:
3g
Salt:
0.31g
Nutrition: PER SERVING
Method
- Cut off and discard the ends of the courgettes. Slice each one into wafer thin ribbons (see Chef’s tip).
- In a large mixing bowl, whisk together the olive oil, white wine vinegar, Gran Luchito Chipotle Paste, lime zest, lime juice and a good pinch of salt and pepper.
- Add the courgette ribbons and the basil leaves to the mix, combine well and leave aside to soak up the dressing.
- Meanwhile, warm a frying pan and gently toast the pine nuts until nicely browned all over, taking care not to burn them.
- Leave half of the nuts whole and stir these through the courgettes. Roughly chop the remaining nuts for later.
- Place the ricotta into a bowl and mix with a little olive oil, salt and pepper.
- When ready to serve, place the courgette mix into your serving bowl and top with little spoonfuls of the ricotta. Sprinkle over the remaining pine nuts along with a little more pepper.
