Courgetti with Chilli, Lemon, Ricotta & Mint


Douce: BBC Good Food



2 courgettes  (about 400g), ends trimmed and spiralized into thin noodles
½ red chilli, thinly sliced
zest and juice of ½ a lemon
½ small pack mint, leaves picked
50g soft ricotta cheese
Sea salt flakes



Toss the courgettes in a bowl with the chilli, lemon juice, 3⁄4 of the mint, some flaky sea salt and black pepper. Put onto a plate and garnish with the lemon zest, reserved mint and small dollops of the ricotta.

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