Day 3 of 365 salads: winter

Think zucchinis and we think of summer gardens trailing with zucchini plants and yellow zucchini flowers.  however, although winter,  we still have plentiful local zucchinis due to the late mild weather. This salad is so easy the kids can take over in the kitchen. Serve with slow roast lamb or lentil burgers…… yum!

Grilled zucchini salad with fresh ricotta

Serves 4

You need:

1 kg zucchinis

250 g of fresh ricotta

2 tablespoon olive oil

2-3 cloves garlic, crushed


2 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and peeper to taste

To make:

Wash zucchinis, slice thickly on the diagonal.

Heat olive oil in a large fry pan on medium heat and cook zucchini and garlic until the colour changes. Don’t overcook the zucchinis, keep them crunchy inside.

Place dressing ingredients in a jar and shake. Pour over warm zucchini and scatter on ricotta.

Bon Appetite

X 70’s girl





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