4 medium zucchini
2 cups cherry tomatoes
150 grams good-quality ricotta (I used Zany Zeus brand)
handful green herbs (I used a mix of basil, dill and parsley)
juice of 1 lemon
1 garlic clove, finely diced
¼ cup olive oil
sea salt and ground pepper
fresh basil leaves
Use a mini food processor or a hand blender to blitz the dressing ingredients until as smooth as possible. Season to taste. Set aside until ready to use.
Trim the zucchini and use a vegetable peeler to create long ribbons. Work your way around the vegetable stopping when you reach the seedy core.
Lay zucchini out on a large plate or platter. Cut half of the tomatoes in half and leave the rest whole. Scatter over the top of the zucchini. Crumble the ricotta in large chunks over the salad. Drizzle generously with the dressing.
Garnish with a good grind of cracked black pepper and fresh basil leaves. Serve immediately.