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Le Chaudron recipe
Salade courgettes ricotta menthe
Zucchini ribbon salad with ricotta and mint
⏱ 20 minServes 2Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
3zucchini
100 g (3½ oz)ricotta
1 tbspchopped mint
1 tbspchopped basil
1lemonzest + juice
2 tbspolive oil
30 g (1 oz)pine nuts
1 pinchfleur de sel and pepper
- 3 zucchini
- 100 g (3½ oz) ricotta
- 1 tbsp chopped mint
- 1 tbsp chopped basil
- 1 lemon zest + juice
- 2 tbsp olive oil
- 30 g (1 oz) pine nuts
- 1 pinch fleur de sel and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the zucchini, skin on, and shave into long thin ribbons with a peeler, down to the seedy core.
- Put the ribbons in a colander, salt lightly, add the lemon juice and let drain for 10 minutes.
- Meanwhile, toast the pine nuts in a dry skillet for 2 minutes, stirring.
- Finely chop the mint and basil and zest the lemon with a Microplane.
- Gently squeeze the zucchini to remove excess water and pat dry.
- Arrange the ribbons in a nest in a large shallow dish.
- Spoon the ricotta into the center and sprinkle with the mint, basil and lemon zest.
- Drizzle generously with olive oil, scatter with the pine nuts and flaky salt, and serve cold as a starter.
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