Courgette, artichoke and ricotta salad

Serves: 4
Prep: 30 minutes + cooling time

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.

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.


Print Recipe


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


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

To serve

  • spicy nut scatter ⅓ cup

Spicy nut scatter

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


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

Spicy Nut Scatter

  1. Preheat oven to 180°C and line a tray with baking paper.
  2. 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.
  3. 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.
  4. 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.