Recipes: Stuffed courgette rolls

Try Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter

• 4 small courgettes , ends trimmed
• 3-4 tbsp olive oil , plus extra to drizzle
• 3-4 tbsp balsamic vinegar , to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves , chopped
• 50g pine nuts , toasted (see Know-how, below)

  

  1. Slice the courgettes lengthways, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
  2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

  Gordon's know-how

  To toast pine nuts, tip into a hot frying pan - no oil needed - for 2-3 mins, shaking the pan often until the kernels are golden all over. Tip onto a plate and leave to cool.

  49 kcalories, protein 2g, carbohydrate 1g, fat 5 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0,03 g