Griddled Courgette with Ricotta and Artichoke

On the table in 20mins

Serves 4



  • 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


  1. Marinate courgettes in seasoned olive oil
  2. Cook on a hot griddle pan for a few minutes on each side until charred
  3. Arrange on a platter with torn ricotta and drained artichoke pieces
  4. Drizzle with chilli oil and scatter over basil leaves to serve

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