SHAVED ZUCCHINI RICOTTA ARTICHOKE SALAD
Serves 4 with a protein source
2 large zucchini, ends trimmed
1/2 cup finely sliced red onion
120g bottled artichoke hearts, quartered
300g fresh ricotta
1/3 cup toasted walnuts, roughly chopped
Lemon, to serve
Dressing:
3 tbsp finely chopped dill
3 tbsp finely chopped basil
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tsp honey
Shave the zucchini into ribbons using a veggie peeler. You can shave them directly onto your serving platter, then arrange them around the platter. Arrange the red onion, artichokes and generous spoonfuls of ricotta in and around the zucchini ribbons. Try not to load the top too much as the ribbons will drop flat, aim for height with the salad. Mix together all the ingredients for the dressing and drizzle around the salad. Season all with salt and pepper then finish by sprinkling the walnuts over the top.
