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Warm courgette, green bean & basil salad with ricotta and lemon
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by Diana Henry
6 medium courgettes
2 tbsp olive oil
175g green beans, topped but not tailed
Extra virgin olive oil, for drizzling
1 lemon, juice
375g ricotta, broken into chunks
40g Parmigiano Reggiano or pecorino, shaved
40g basil, leaves only
1. Trim and discard the ends of the courgettes, then cut the vegetables into slices about 3mm thick. Heat the olive oil in a frying pan and sauté the courgettes, in batches, over a medium heat until they’re golden on both sides and soft. Season as you go with sea salt flakes and freshly ground black pepper, and add more oil as you need it.
2. While the courgettes are cooking, steam the green beans until cooked but al dente. Put them in a bowl, drizzle on some extra virgin olive oil, squeeze on some lemon juice and season.
3. In a broad shallow serving bowl layer up the different components, starting with the courgettes and beans. Then add some ricotta, shaved cheese and basil. Season, squeeze lemon juice over and drizzle on some extra virgin olive oil as you layer everything.
4. Finish with ricotta, shaved cheese and basil on top. Squeeze on some more lemon juice, grind on black pepper, drizzle with extra virgin olive oil and serve.
Typical values per serving:
This recipe was first published in Thu Jul 29 13:00:38 BST 2021.