Courgette, mint, ricotta & chilli salad

• courgettes↗4

  sliced 2-3mm thick lengthways

• olive oil↗3 tbsp tbsp
• red wine vinegar↗½ tbsp tbsp
• red chillies↗1 ½

  finely chopped

• large handful mint↗

  finely chopped

• small knob of butter
• pine nut↗2 tbsp tbsp
• handfuls rocket↗2

  leaves

• ricotta↗100g g

Step-by-step instructions

1. 1

   Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)

2. 2

   Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.

3. 3

   Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.

4. 4

   To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.