Mon, 27 July 2026
2 courgettes
3 apricots
Fennel herb
Mint
200g ricotta
50ml olive oil
30 ML white wine vinegar
20g pistachio
50g picallili
Cut 1 and half courgette down to 1 inch pieces, and slightly salt
Place a pan on a high heat, when hot add the oil and courgettes and toss.
Let them roast with a carmelised colour for 4-5 mins
Remove and dress with the vinegar and chopped mint
Cut the remaining courgette as thin as possible, season with salt and marinade in the
vinegar and olive oil
Place the courgette both raw and roasted nicely on a large plate or bowl.
Add the piccalilli across the dish, top with the apricots that have been cut into wedges.
Top with the ricotta and finish with the fresh herb
