Griddled Courgette with Ricotta and Artichoke
On the table in 20mins
Serves 4
vegetarian
Ingredients
- 2 sliced courgettes
- Extra virgin olive oil
- Salt & black pepper to taste
- Ricotta cheese, torn
- 290g jar Sacla’ Artichokes in Lemon & Rosemary Infused Oil
- Chilli oil
- Basil leaves
Method
- Marinate courgettes in seasoned olive oil
- Cook on a hot griddle pan for a few minutes on each side until charred
- Arrange on a platter with torn ricotta and drained artichoke pieces
- Drizzle with chilli oil and scatter over basil leaves to serve
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