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Robin Gill’s courgettes with ricotta and honey
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about 1 tbsp olive oil
1 garlic clove, crushed
4 courgettes, 2 finely chopped, 2 very thinly sliced lengthways
small bunch basil, leaves picked
40g parmigiano reggiano, finely grated
lemon juice, to taste
5 green olives, sliced
smoked paprika, to dust
PUMPKIN SEED DRESSING
60g pumpkin seeds
25ml vegetable oil
5g white miso
1. Set a medium pan on a medium heat with a drizzle of oil. Add the garlic, chopped courgette and 1 tbsp water; cover and cook for 2 minutes. Whizz in a blender with ½ the basil and ½ the parmesan until smooth, then transfer to a bowl over iced water to cool quickly, so the colour is retained.
2. For the dressing, fry the pumpkin seeds in the oil for 3-4 minutes. Heat the honey in a small pan until dark golden (about 2-3 minutes). Put the honey, miso and seeds with their oil into a mini blender or the small bowl of a food processor; pulse until combined but still coarse-textured. Season and cool.
3. Season the sliced courgettes with lemon juice, salt, pepper and a drizzle of olive oil, to taste; set aside. Mix the remaining 20g parmesan through the ricotta; season with lemon juice, salt and pepper. To serve, spoon the courgette purée onto plates and top with the courgette slices, olives and a spoonful of the ricotta mixture. Drizzle over the pumpkin seed dressing, scatter over the remaining basil leaves and dust with paprika before serving.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.