Help
Loading...
Sponsored by: Riverford Organic Vegetables
Courgette Carpaccio Salad With Ricotta, Lemon And Mint
| Published: 24th July 2012 09:15 |
Preparation Time: 10 minutes
Cooking Time: 2 minutes
Serves: 4 people
Ingredients
- 2 tbsp pine nuts
- juice of ½ a lemon, more to taste
- 4 tbsp good olive oil
- 8 mint leaves, shredded
- 400g courgettes, very finely sliced on a mandolin, or with a sharp knife
- 200g ricotta cheese
Instruction
- Gently toast the pine nuts in a dry frying pan until golden (do not allow them to catch and burn)
- Combine the lemon juice, olive oil and mint in a large bowl, then toss with the courgettes and season to taste. Transfer to a serving plate
- Dot small pieces of ricotta over the courgettes and sprinkle with the pine nuts to serve
Courtesy of http://www.riverfordsacrewell.co.uk/
Report this article as inappropriate
Comments
You need to log in before you can do that! It's only a quick registration process to join the AMA network and completely free.
Help