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Zucchini salad with mint and ricotta

0:10

To prep

 0:10

To cook

 10

Ingredients

 EASY

Difficulty

 6

Servings

 4.5

Average rating

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Zucchini salad with mint and ricotta

Notebook: - February 2006 , Page 132
Recipe by Louise Pickford

Photography by Ben Dearnley

  • Ingredients
  • Nutrition

Lemon and cumin dressing:

Energy
837kJ 		Fat saturated
4.00g
Fat Total
18.00g 		Carbohydrate sugars
5.00g
Carbohydrate Total
5.00g 		Dietary Fibre
3.00g
Protein
4.00g 		Cholesterol
9.00mg
Sodium
28.67mg

All nutrition values are per serve.

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  • Method
  • Notes
  1. Step 1

    Cut zucchini diagonally into 1cm-thick slices. Place in a large bowl. Add oil and thyme, and season to taste with salt and pepper. Toss well to coat.

  2. Step 2

    Preheat a barbecue or char-grill pan over medium heat until hot then cook zucchini, in batches, for 3-4 minutes each side or until lightly charred and just tender. Transfer to a large platter.

  3. Step 3

    Meanwhile, for dressing, place cumin seeds in a small frying pan and cook over low-medium heat for 1-2 minutes or until darkened and fragrant. Transfer to a pestle and mortar. Allow to cool slightly then grind to a coarse powder. Stir in oil, garlic and lemon juice. Season to taste.

  4. Step 4

    Pour dressing over warm zucchini and set aside to cool. Just before serving, scatter over ricotta and mint.

Hint: The lemon and cumin dressing would also be delicious drizzled over roast potatoes and served with white-fleshed fish.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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Zucchini salad with mint and ricotta
Zucchini salad with mint and ricotta

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