Courgette Mint Ricotta Chilli Salad Recipes

Steps:

• Heat a large, heavy non-stick frying pan or cast-iron skillet over a medium heat. Heat 1 tbsp of the oil and 1 tsp butter together and add half the courgettes in one layer. Cook for 2 mins, then turn the heat down to medium-low and cook for 5 more mins untouched, until the underside has a nice colour. Flip the courgettes, then grate over some lemon zest, pour over half the lemon juice and season with salt, pepper and chilli flakes. Cook for a further 5 mins or until very tender. Repeat the process with the remaining slices of courgette.
• Transfer to a platter and top with spoonfuls of ricotta. Drizzle over some extra virgin olive oil and scatter over the mint to serve.

Steps:

• 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. (See below left for griddling tips.)
• Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, 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.

Steps:

• Peel the courgettes into long ribbons with a potato peeler. Arrange with the rocket on a large platter. Scatter over the feta and mint leaves, and drizzle on your favourite dressing.