zoom Robin Gill’s courgettes with ricotta and honey

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    Robin Gill’s courgettes with ricotta and honey

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    Robin Gill’s courgettes with ricotta and honey

    • Gluten Free
    • Preparation time: 30 minutes, plus cooling
    • Cooking time: 10 minutes
    • Total time: 40 minutes, plus cooling

    Serves: 4


    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
    120g ricotta
    5 green olives, sliced
    smoked paprika, to dust


    60g pumpkin seeds
    25ml vegetable oil
    25ml honey
    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. 

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    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue


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