This is a great dish to have as a sharing starter in the middle of the table with people dipping chunks of sourdough bread in, scooping up a delicious bite-sized piece of summer.
Serves 4
Ingredients
- 3 courgettes, around 600g, sliced into rounds about the thickness of a pound coin
- 2 tbsp extra virgin olive oil
- 250g ricotta
- 1 lemon, juice and zest
- 15g chives, finely sliced
- 30g flat-leaf parsley, finely chopped
- 15g basil
To serve
Method
- In a large pan, cook the courgettes in the olive oil, seasoned with a little salt, till slightly soft and golden brown.
- Meanwhile, whip the ricotta with the chives, parsley and lemon zest.
- Once the courgettes are cooked, remove from the heat and add the lemon juice along with the basil. Stir to combine.
- Plate up with the herby ricotta on the bottom of the plate, and courgettes piled up high on top, with slices of bread to dip in.
Per serving of dip: 330kcal/ 24g fat/ 12g saturated fat/ 5.4g carbohydrates/ 1.9g fibre/ 22g protein