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Ricotta, grilled courgette and pea sandwich recipe

Ricotta, grilled courgette and pea sandwich recipe

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Take your sandwich game to the next level with our epic courgette and ricotta sarnie. Add in smashed peas, lemon and mint for extra freshness. This gourmet sandwich is perfect for a special lunch... or just because! See method

  • Serves 4
  • Takes 15 mins, plus chilling
  • 489 calories / serving
  • Healthy
  • Vegetarian


  • 250g pack ricotta, drained
  • 1 lemon, zested and juiced
  • small handful fresh mint leaves, finely chopped
  • 2 large courgettes, trimmed and sliced lengthways into ½cm ribbons
  • 6 tsp olive oil
  • 8 slices Tesco Finest white sourdough loaf
  • 500g frozen peas
2 of your five-a-day and low in saturated fat

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    5g 23%
  • Sugars

    14g 16%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 61.6g Protein 20.3g Fibre 12.2g


  1. Put the ricotta in a small food processor with 1½ tsp lemon juice and blitz until light and creamy. Season, stir in half the mint, then chill for 15 mins or until needed.
  2. Brush the courgette ribbons with 1 tsp oil. Heat a griddle pan over a medium heat, then griddle the courgette for 1-2 mins each side until softened and lightly charred. Set aside. Brush the bread with the remaining oil, then griddle for 45-60 secs each side to toast.
  3. Simmer the peas in boiling water for 4 mins, then drain, reserving a little of the cooking water. Blitz in the food processor, adding a little reserved water if needed to loosen, until roughly chopped. Stir through the remaining mint.
  4. Top 4 slices of the toast with the pea mixture. Divide the courgette ribbons and whipped ricotta among them. Scatter over the lemon zest and fnish with cracked black pepper. Sandwich with the other slices of toast and cut in half to serve.

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