Ricotta, grilled courgette and pea sandwich recipe

Name: Ricotta, grilled courgette and pea sandwich
Yield: Serves 4
Ingredients: 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

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

Shop your ingredients

Tesco Ricotta Cheese 250 G
250g pack ricotta, drained
£1.50
£6.00/kg
Tesco Lemons Each
1 lemon, zested and juiced
£0.37
£0.37/each
Tesco Fresh Cut Mint 30G
Aldi Price Match
small handful fresh mint leaves, finely chopped
£0.50
£16.67/kg
Tesco Courgettes Loose
Aldi Price Match
2 large courgettes, trimmed and sliced lengthways into ½cm ribbons
£0.56
£2.78/kg
Tesco Olive Oil 250Ml
6 tsp olive oil
£3.10
£12.40/litre
Tesco Sourdough Bloomer 400G
8 slices Tesco Finest white sourdough loaf
£2.10
£5.25/kg
Grower's Harvest Garden Peas 900G
500g frozen peas
£1.15
£1.28/kg

Method

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.
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.
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.
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.