Spicy Zucchini, Ricotta & Mint Salad

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Preparation info
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 4 zucchinis (courgettes)
  • 1 small green capsicum (bell pepper)
  • dash of olive oil

Method

Wash the zucchinis and slice, cut the slices into strips and then into very small cubes. Halve the capsicum and remove its seeds. Cut into thin strips. In a large pan or wok, heat the olive oil and briefly sauté the garlic, otherwise the garlic will turn bitter. Add the zucchini and capsicum and quickly stir. Season with salt and pepper and, when the zucchini is cooked al dente, transfer