These courgette rolls with ricotta and mint pesto make a lovely summery starter and are perfect as part of a vegetarian meal. They’re really simple to prepare and look very pretty on the plate.
Serves: Two as a starter
Skill level: Really easy
Equipment required: Knife, bowl, cocktail sticks, lidded container
Prep time: 10-15 mins
100g ricotta cheese
1 tbsp mint sauce
1 tbsp green pesto
Few sprigs of fresh mint
Step 1: Top and tail the courgettes and slice thinly lengthways with a speed peeler.
Step 2: Place 8 grilled slices in a lidded container with some of the fresh mint and refrigerate for about an hour.
Step 3: Remove from fridge and spread ricotta on each slice, then roll up lengthways like a Swiss roll. Secure with a cocktail stick.
Step 4: Mix the mint sauce and pesto (adjust quantities to taste). Place 4 small dollops of the mixture on each of two plates (or swirl onto the plate in a spiral fashion) and sit the rolled courgettes on top. Sprinkle some chopped fresh mint over the top and serve.
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