Courgette Carpaccio with Ricotta, Lemon & Mint

In the spirit of sharing we’ve nicked this delicious and easy-peasy recipe from Riverford Organics.


  • 2 tbsp pine nuts
  • juice of ½ a lemon, more to taste
  • 4 tbsp good olive oil
  • 8 mint leaves, shredded
  • 400g courgettes, very finely sliced on a mandolin, or with a sharp knife
  • 200g ricotta cheese 


  1. Gently toast the pine nuts in a dry frying pan until golden (do not allow them to catch and burn).
  2. Combine the lemon juice, olive oil and mint in a large bowl, then toss with the courgettes and season to taste. Transfer to a serving plate.
  3. Dot small pieces of ricotta over the courgettes and sprinkle with the pine nuts to serve.

In the mood to share some love? Please send us your simple, healthy recipe.


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