2 courgettes (about 400g), ends trimmed and spiralized into thin noodles
½ red chilli, thinly sliced
zest and juice of ½ lemon
½ small pack mint, leaves picked
50g soft ricotta
Toss the courgetti in a bowl with the chilli, lemon juice, 3⁄4 of the mint, some flaky sea salt and black pepper. Put onto a plate and garnish with the lemon zest, reserved mint and small dollops of the ricotta.
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