Marinated summer squash with hazelnuts and ricotta recipe

Ingredients for Marinated summer squash with hazelnuts and ricotta

• 3 medium courgettes, cut in half lengthwise

• 1 ½ tsp kosher salt, plus more

• 30 g blanched hazelnuts

• 90 ml extra-virgin olive oil, divided, plus more for drizzling

• 1 small bunch mint, divided

• 1 small garlic clove, finely grated

• 30 ml white wine vinegar

• 5 g sugar

• 2 ½ g crushed red pepper flakes

• freshly ground black pepper

• juice of ½ lemon

• 120 g fresh ricotta

• flaky sea salt

• toasted country-style bread (for serving)

How to make Marinated summer squash with hazelnuts and ricotta

1. Preheat the oven to 150°C (fan) or 160°C (conventional).

2. Toss the squash with 1½ teaspoons of sea salt in a colander set over a bowl. Leave to drain for 10 minutes, then pat dry with paper towels.

3. Toss the hazelnuts with 1 tablespoon of oil on a rimmed baking tray and roast for 15–20 minutes, shaking the tray occasionally, until golden brown. Allow to cool, then crush the hazelnuts into large pieces using a measuring cup or glass.

4. Smack 3 sprigs of mint against your cutting board a few times to release their flavour. In a large bowl, mix the mint with garlic, vinegar, sugar, red pepper flakes, and 2 tablespoons of oil. Set the dressing aside.

5. Heat 2 tablespoons of oil in a large frying pan, preferably cast iron, over medium-high heat until shimmering. Arrange the squash cut side down in the pan, breaking it into smaller pieces if necessary to fit in a single layer. Cook for about 5 minutes, moving the squash around to ensure even browning.

6. Reduce the heat to medium-low, cover with a lid (or use a baking tray if you don’t have a lid), and continue to cook for about 15 minutes, or until the squash is very tender. Transfer to a cutting board and let cool slightly.

7. Cut the squash into 5 cm pieces and toss in the reserved dressing to coat. Season with sea salt and black pepper. Leave at room temperature, tossing occasionally, for 15 minutes. Discard the mint sprigs.

8. Meanwhile, zest half a lemon into a small bowl. Mix in the ricotta and the remaining 1 tablespoon of oil, and season with sea salt. Keep the lemon for later.

9. Spread the lemon ricotta over a serving platter. Top with the squash and any juices. Squeeze the reserved lemon over the top.

10. Pull the leaves from the remaining mint sprigs (you will need about 60 ml) and scatter them over the squash along with the crushed hazelnuts. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.