Lemony whipped ricotta with courgette, mint & toasted hazelnuts
By: Hans. hungry
Lemony whipped ricotta with courgette, mint & toasted hazelnuts
A fun ‘n’ fresh summer appetizer to add to your bbq spreads - even better if you can get those courgettes charred on the barbie!
Ingredients (serves 2-3 as a sharer)
250g tub ricotta cheese
3 tbsp thick Greek yogurt.
2 lemons
1 large green courgette
1 large yellow courgette
A bunch of fresh mints
A handful of hazelnuts
Olive oil
Salt & pepper
Method
1. Lightly toast your hazelnuts in a dry pan over medium heat until golden (this makes such a difference to the flavor)
2. Slice the courgettes on a diagonal, about 1/2-1cm thick.
3. Heat a pan with a good glug of olive oil over medium heat. Add the courgettes with a good pinch of salt and cook for 6-7 minutes until softened with a golden coating.
4. Meanwhile, add the ricotta cheese, Greek yogurt, juice, and zest of 1 lemon, salt & pepper to a bowl and stir to combine into a creamy consistency. Add a dash of water if necessary. Set aside in the fridge.
5. Grate 1/2 the zest of the other lemon in with the courgettes and stir. Finely chop the mint and toss it in half with the courgettes.
6. Once the courgettes are nearly done, spoon the ricotta mixture onto your serving plate.
Place the courgettes on top and sprinkle over the remaining mint and toasted hazelnuts.
Go in with a little drizzle of olive oil & chili flakes if you fancy
