A lovely fresh salad flavoured with mint and lemon.
Serves 2 as a side salad.
Courgette and ricotta salad
A lovely fresh salad flavoured with mint and lemon. Serves 2 as a side salad.
Ingredients
| 1 | large courgette |
| 3 tbsp | olive oil |
| 1 tbsp | lemon juice |
| 2-3 tsp | Steenbergs turkey seasoning |
| 100g | ricotta or soft goat's cheese |
| a handful | pumpkin seeds |
| small handful | fresh mint, leaves picked & finely chopped |
Method
- Take the top off the courgette, cut in half vertically and then slice thinly lengthways.
- Combine the lemon juice, olive oil and a 1/2 tsp of turkey seasoning in a serving bowl.
- Toast the pumpkin seeds in a dry frying pan or in the oven until slightly popping. Set aside.
- Brush the courgette slices with olive oil and then sprinkle liberally with turkey seasoning.
- Griddle the courgette slices on both sides until slightly charred.
- When done, place them straight into the serving bowl and toss to coat in the dressing.
- Dot with the ricotta or goat's cheese and sprinkle with the pumpkin seeds and chopped mint.
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