Ricotta, Courgette and Pea Shoot Salad, with Yoghurt and Lemon Dressing

Name: Ricotta, Courgette and Pea Shoot Salad, with Yoghurt and Lemon Dressing
Yield: Serves 4
Cuisine: British
Ingredients: finely grated zest and juice of 2 lemons; 2 tbsp chopped fresh mint; salt and pepper; 2 green courgettes; 2 yellow courgettes; 1 lemon; 1 large handful of pea shoots; 4 tbsp good-quality ricotta cheese; extra virgin olive oil; salt and pepper; 6 tsp runny honey; 800 ml Greek yoghurt; a few sprigs of fresh mint; 2 dessertspoons fresh shelled peas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Fresh, light and healthy, and yet still worth eating...can’t be right.

Ingredients

1 lemon
2 yellow courgettes
2 green courgettes
salt

Europe
United Kingdom
Garnish
Main course
Gluten-free
Vegetarian
Summer
Spring
June
May

Method

For the dressing, mix together the yoghurt, honey, lemon juice and zest, then throw in the freshly chopped mint.

Cut the zest off half the lemon and cut into needle threads. Keep to one side. Using a potato peeler, peel the courgettes lengthways into long strips. Put on to a plate and season with salt and pepper, some olive oil and a squeeze of lemon juice. Set aside.

Assemble t