WHAT TO EAT TONIGHT Grilled courgettes with ricotta 30 min The ultimate hot-weather summer salad – serve with olive oil and bread, preferably outdoors Posted on 19.06.17 Added on 19.06.17 Facebook Twitter Google+ Pinterest Email LinkedIn The ultimate hot-weather summer salad – serve with olive oil and bread, preferably outdoors Posted on 19.06.17 Serves 2 Preparation time 20 minutes Cooking time 10 minutes 2 large courgettes, sliced into thin rounds 3 tbsp olive oil Zest and juice of 1 lemon 1 small handful mint leaves, torn 125g ricotta 1 tbsp dill leaves, chopped 2 tbsp pine nut, toasted Rocket leaves 1 pinch chilli flakes Toss the courgettes with 1.5 tablespoon of oil and cook in batches on a very hot griddle pan for three to four minutes on each side, until well coloured but al dente. Put in a bowl and season. Mix one tablespoon of oil with the lemon juice, mint and chilli. Toss through the courgettes. Cover and marinate for up to 30 minutes. Meanwhile, combine the ricotta, dill and lemon zest, and season with salt. Put the courgettes in a serving dish and dot with the ricotta mixture. Scatter over the pine nuts, mint leaves, rocket and extra chilli flakes, and drizzle with the remaining oil. Serve with rocket leaves.