Zucchini & Ricotta Salad - Penguin Books Australia
Singing of summer, this is one of those beautiful dishes that’s at its best when made with bang-in-season zucchinis and tomatoes. An utter joy.
Ingredients
- 2 large ripe tomatoes
- 10g shelled unsalted pistachios
- 125g ricotta cheese
- 1 lemon
- 400g baby zucchinis
- extra virgin olive oil
- 2 sprigs of basil
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