This is a nice way to use up extra summer squash that doesn’t involve grilling. The marinade really brings out the flavor so don’t skip that step! I think you could also mix this up with different herbs and nuts. Adapted from Yotam Ottolenghi.

Ingredients

• 3 large summer squash, trimmed, cut in half widthways and then into 1mm-thick ribbons (use a mandoline or peeler)
• 4 T lemon juice (from about 2 lemons)
• 1/4 t chilli flakes
• 1 small garlic clove, peeled and crushed
• 1 c basil leaves, roughly torn
• 3 T fresh dill, roughly chopped
• 4 T olive oil
• Salt
• 3 T pine nuts, toasted (pistachios could also work well here)
• 1/2 c shaved parmesan
• 120 g ricotta

Instructions

1. Put the summer squash, lemon juice, chilli, and garlic in a large bowl.
2. Toss gently with 3/4 c basil, dill, 3 T olive oil, and 3/4 t salt.
3. Cover and leave to marinate in the fridge for an hour.
4. Drain the liquid off the summer squash.
5. To serve, place summer squash mixture on top of a smear of ricotta (on a platter or on individual plates), then top with pine nuts, extra fresh basil, and a drizzle of olive oil.