Grilled Courgettes with Ricotta

10 minutes, plus marinating time prep, 15 minutes cook

Serves 2

Ingredients

2 large courgettes, sliced into thin rounds

3 tbsps rapeseed oil

Juice and zest of 1 lemon

Small handful of mint leaves, torn, plus extra to serve

Pinch of chilli flakes, plus extra to serve

125g ricotta

1 tbsp chopped dill

2 tbsp pine nuts, toasted

Rocket leaves, to serve

Method

Toss the courgettes with 1 tbsp oil, and cook in batches on a very hot griddle pan for 3-4 mins each side, until well coloured but al dente. Put in a bowl and season.

Mix 1 tbsp of oil with the lemon juice, mint and chilli. Toss through the courgettes. Cover and marinate for 30 mins.

Meanwhile, combine the ricotta, dill and lemon zest, and season with salt. Put the courgettes in a serving dish and dot with the ricotta mixture. Scatter over the pine nuts, mint leaves, rocket and extra chilli flakes, and drizzle with the remaining oil.