Summer Zucchini Salad with Ricotta Cream
Indulge in a light, summery delight with this Summer Salad including Zucchini, Chickpea, Rocket, Roasted Almonds, Radish, and a Lemon-Ricotta Cream. Bursting with fresh ingredients and vibrant flavours, this salad is a must-try for the summer season. Perfectly balancing refreshing and warm elements, it’s not only delicious but also nourishing. Enjoy this beautiful dish that will make your taste buds sing!
Ingredients (Serves 4)
6 zucchinis, sliced thinly (I like using both green and yellow zucchinis if available to add colour to our dish)
200g dried chickpeas (or two cans of chickpeas)
150g rocket salad
a handful of radishes, thinly sliced
100g roasted almonds, chopped
250g of ricotta cheese
Zest and juice of 1 lemon
1 tablespoon fresh thyme leaves
1 tablespoon honey
2 tablespoons olive oil
Salt and pepper to taste
INSTRUCTIONS
1. Prepare the Chickpeas: Soak dried chickpeas in water overnight or for at least 8 hours. Drain and rinse the chickpeas. Place the chickpeas in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the chickpeas are tender. Drain and set aside.
2. Roast the Almonds: Heat a dry pan over medium heat. Add raw almonds to the pan. Stir frequently for about 5-7 minutes, or until the almonds are golden brown and fragrant. Be careful not to burn them. Remove from heat and let cool, then chop coarsely.
3. Prepare the Zucchini: Cut zucchinis in slices and marinate them with olive oil, salt, pepper, and fresh thyme in a bowl. If available grill zucchinis for 4 minutes on each side, otherwise cook in a pan until they are golden brown and slightly caramelised.
4. Make the Lemon-Ricotta Cream: In a small bowl, mix ricotta cheese with lemon zest, lemon juice until smooth and creamy. Season with salt and pepper.
5. Assemble the Salad: In a large salad bowl, combine freshly cooked chickpeas, rocket salad, and radish slices. Add the warm zucchini slices. Drizzle honey and the remaining olive oil and season with salt and pepper to taste.
6. Top It Off: Add the lemon-ricotta cream on top of the salad once plated and sprinkle with roasted almonds for a delightful crunch. Eat while still slightly warm.
Enjoy this delightful warm yet fresh Summer Salad that is not only bursting with summery flavours but also nourishing and satisfying. Perfect for a light lunch or dinner on a warm day! 💛
