This is a salad that should be eaten fairly soon after it is made or it will shrivel.
If you come across any pea shoots (they are becoming more widely available at supermarkets) they would make a wonderful addition.
Serves 4 as a starter or as a side dish
INGREDIENTS
1 unwaxed lemon
4 baby courgettes
100g fresh podded peas
200g ricotta cheese
Extra virgin olive oil, for drizzling
Freshly ground black pepper
METHOD
l Carefully pare the zest from the lemon, avoiding any white pith, and cut it into thin strips.
l Cut the lemon in half, set aside.
l Top and tail the courgettes and cut them into ribbons — you can do this carefully with a vegetable peeler, or easily with a mandolin.
l Lay the courgette ribbons in a dish with the peas (and pea shoots if you have any).
l Dot over the ricotta, being careful to drain off any excess water.
l Scatter with the strips of lemon zest, grind over some black pepper, squeeze over lemon juice and drizzle with extra virgin olive oil.
