Ribboned Courgette Salad with Borlotti Beans & Ricotta
Thin courgette ribbons tossed with blanched borlotti beans, lemon-flecked ricotta, capers, red onion and a hit of chilli — a fresh, 15-minute salad that works as a side, a main, or a barbecue dish
Equipment
- Peeler
- Microplane grater
Ingredients
- 550 g Green and yellow courgettes
- 200 g Borlotti beans
- 250 g Ricotta cheese
- 1 tablespoon Olive oil
- 1 Lemon for juice and zest
- 1 tsp Sea salt
- ½ teaspoon Cracked black pepper
- 40 g Capers
- 50 g Red onion
- 5 g Chives
- A few fennel fronds
- 1 pinch Gochugaru or chilli flakes
Instructions
- Remove the borlotti beans from the pods.
- In a pot, bring water to a boil. On the side, have a bowl of ice-cold water with a few ice cubes. Once the water boils, add the borlotti beans and blanch for 2 minutes. When the time is up, use a sieve to transfer to ice-cold water.
- In a bowl, transfer the ricotta cheese; add lemon zest, ½ teaspoon salt and half of the black pepper. Mix to combine and set aside.
- Peel and finely slice the red onions. Squeeze the juice of ½ a lemon into them and mix well.
- Wash and pat dry the courgettes. Using a vegetable peeler, slice thin ribbons (about 1mm) of courgette lengthwise, working from top to bottom.
- Transfer the courgette ribbons into a bowl. Season with the remaining salt and black pepper, olive oil and the other ½ of the lemon juice. Add the blanched and drained borlotti beans and mix well.
- Finely chop the chives.
- To plate, transfer the ribboned courgettes and borlotti beans onto a plate, then top with dollops of ricotta, chopped chives, capers, red onions, and a few fennel fronds. Finish with a sprinkle of gochugaru or chilli flakes. Serve immediately.
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!