This is a light, summery courgette salad that's served over plenty of ricotta and toasted sourdough. If you haven't tried raw courgette before, this is your chance.
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Serves
4
Basil
Extra Virgin Olive Oil
Baby Courgette
Lemon
Pot of Ricotta
Parmesan
Sourdough
Salt
Black Pepper
Serves
4
Basil
Extra Virgin Olive Oil
Baby Courgette
Lemon
Pot of Ricotta
Parmesan
Sourdough
Salt
Black Pepper
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Step 1.
Boil a small pot of water, then add the basil and blanch for 30 seconds. Drain and rinse under cold water, then squeeze with your hands to get out as much water as possible.
Step 2.
Transfer the basil to a high-speed blender with the oil and a pinch of salt. Blend for 10 seconds until smooth and vibrant green. Pour into a jar (keeps for up to two weeks in the fridge).
Step 3.
Slice the courgettes into ½cm-thick rounds and add to a bowl with 2 tbsp of the herb oil. Squeeze in the lemon juice, add a pinch of salt and freshly ground black pepper and mix well.
Step 4.
Open the ricotta and scrape a knife around the edges of the pot to release it. Place a small plate over the top and flip it over. Squeeze the container a little and let it fall out onto the plate like a panna cotta.
Step 5.
Spoon the courgettes over the ricotta, then finish with a generous grating of Parmesan and lemon zest, if you like. Serve with a stack of toasted sourdough.
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