Recipe for Ricotta, courgette, lemon and mint summer sarnie
Assembly instructions
Makes 2 sandwiches
4 slices granary bread
2 big dollops of organic ricotta or some other cream cheese
Zest of one lemon and juice of half a lemon
1 medium courgette / zucchini, julienned
Leaves from a few sprigs of fresh mint, finely chopped
Butter/Margarine/Low fat spread
Salt and Pepper
Spread two slices of bread with butter, marg or whatever you normally put on your bread. You can skip this stage or use olive oil if you are going to eat straight away but we often take this for a work lunch, in which case you need a bit of fat to waterproof the bread.
Spread the other two slices with the ricotta.
Sprinkle the lemon zest over the top of the ricotta
In a bowl combine the courgette, lemon juice and mint. Season.
Spread the courgette mixture over the ricotta and place the top the slice of bread on the sandwich. Cut in half and enjoy.