Ricotta stuffed courgettes

Serves 4

Ingredients

• 4 courgettes,

• 2 spring onions finely chopped or a few leaves of basil,

• 250 g ricotta cheese,

• 50 g toasted pine nuts,

• juice of 1 lemon,

• 2 tbsp olive oil,

• salt & pepper.

Preparation

Thinly slice the courgettes lengthwise, using a swivel peeler. Place the slices in a tray and brush with olive oil. Chill for 20 minutes. Mix the ricotta with the lemon juice and seasoning to taste, then fold the chopped basil and pine nuts. Place a teaspoon of ricotta cheese mix on one end of the courgette strip and roll up. Repeat to use up all the filling. Arrange the courgette cannelloni on a plate and grind over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.