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Recipe

Courgette, artichoke and ricotta salad

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Courgette, artichoke and ricotta salad

This salad is a Summer favourite. Courgette, ricotta and herbs are a winning match with the extra special spicy nut scatter.
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Prep Time 30 minutes
Course Appetizer and Starters
Servings 4
Diabetic, Gluten Free

Ingredients
  

Salad

  • 6 small courgettes
  • 150 g marinated artichoke hearts drained and roughly chopped
  • 1 lemon zest
  • 2 handfuls basil leaves
  • 2 handfuls mint leaves finely chopped
  • 100 g good-quality ricotta

Dressing

  • 1 small clove garlic clove minced
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1 lemon juice

To serve

  • ⅓ cup spicy nut scatter

Spicy nut scatter

  • 2 tablespoons honey
  • 2 tablespoons neutral cooking oil
  • 1 teaspoon flaky sea salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 3 tablespoons sesame seeds
  • 1 cup almonds
  • ½ cup pine nuts

Instructions
 

  • Using a vegetable peeler, peel courgettes into long ribbons, stopping when you reach the core (discard seeds).
  • Place ribbons in a large bowl along with the other salad ingredients (except the ricotta). Toss lightly then spoon over dollops of ricotta.
  • Place all the dressing ingredients in a small bowl with a good grind of pepper and lightly whisk.
  • Just before serving, dress salad and sprinkle with the spicy nut scatter.

Spicy Nut Scatter

  • Preheat oven to 180°C and line a tray with baking paper.
  • Place honey, oil, salt and spices in a small bowl and mix to combine. Place the nuts and seeds in a large bowl and pour over the honey mixture. Toss to evenly coat.
  • Tip onto prepared tray and arrange in a single layer. Bake for about 12-13 minutes (tossing once during cooking) or until nuts smell toasted and are lightly golden. Watch carefully so they do not burn.
  • Remove from oven and allow to cool slightly. When cool enough to handle, line a tray or chopping board with paper towels and tip mixture onto the paper. Rub gently to absorb any excess oil. Allow to cool completely. Store spicy nut scatter in an airtight container; it will keep for several weeks.

Suggested uses for Spicy Nut Scatter

  • Sprinkle on salads or simply snack by the handful with a glass of cold beer.

Notes

The spicy nut scatter can be eaten alone for a tasty snack, or as a topper for most salads. You can use buffalo mozzarella or feta instead of ricotta if you want.
This recipe comes from the October/November issue of NADIA magazine.