(Recipes: Michael Rantissi & Kristy Frawley, Photography: Alan Benson , Styling: Vanessa Austin)
This is one of those minimum-effort, maximum-impact salads that are quick to pull together. The whipped lemon ricotta can be made in advance so that, on the day, all you need to do is grill the zucchini. The combination of the zucchini and mint with the lemony ricotta is perfect.
This recipe is from the Salata cookbook.
Ingredients
Method
Using a mandolin or sharp knife, slice each zucchini lengthways into 5mm wide strips. Don’t make the strips too thin, or they will break when you grill them. Place strips in a mixing bowl with olive oil. Mix until well coated.
Heat a griddle or chargrill pan to medium-high heat. Working in batches, grill the zucchini slices for about 2–3 minutes on each side, until grill marks appear. Set aside.
To make the whipped lemon ricotta, place the ricotta in a food processor with the olive oil, lemon zest and lemon juice. Blend for at least 2 minutes, until the ricotta is smooth. Season with salt and pepper. You may need to add a little extra lemon juice if you prefer a more lemony flavour.
Spread whipped ricotta on a platter. Add the zucchini, then scatter with the mint and pine nuts. Serve straight away or at room temperature.
Get more recipes like this
If you want more delicious salad recipes, grab a copy of the cookbook, Salata.
