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Salad of griddled courgettes with ricotta, mint, basil and pecorino |
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Serves 4
8 medium-sized courgettes
olive oil for frying
extra virgin olive oil for drizzling
salt and pepper
375g ricotta, fresh if possible
40g pecorino, shaved
20g basil, torn
20g mint, torn
juice of 1 lemon
Break your ricotta into chunks and have everything to hand as you will layer the courgette dish as you cook it.
Cut the courgettes into rounds about 4 mm thick. Heat a griddle pan, brush the courgettes with oil on both sides and cook them, in batches, till golden on each side and tender. Season. Put the courgettes in the bottom of a broad shallow bowl and cook the next batch. When you have a layer then put some ricotta, pecorino and herbs on the top, plus a good squeeze of lemon and a drizzle of extra virgin olive oil.
Keep cooking the courgettes and layering them up like this until you have finished, keeping back some herbs and some pecorino. Finish with some herbs and shavings of pecorino and drizzle with a final bit of extra virgin. You can let this sit at room temperature for a while before serving, but don't serve it chilled straight from the fridge. |
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