These are really simple nibbles for a starter or as part of a larger antipasti dish.
Handful of rocket
5 sundried tomatoes (cut into small chunks)
Ricotta (1 tub – about 600g)
Half a lemon
Slice the courgette with a vegetable peeler and fry in a little bit of oil. Try to get the peels in even strips. Also be careful not to brown them otherwise they will crack when rolled.
In a bowl add all the ricotta, lemon juice, salt pepper, chopped rocket and sundried tomatoes and mix well.
Once the courgettes are done, add a teaspoon of the mixture into the courgette and roll into small bite size pieces.