Courgette and Ricotta tarts

A handful of fresh chives A handful of fresh dill A handful of fresh mint leaves 450g Ricotta 4 eggs 80g Parmesan, grated Salt and black pepper 2 courgettes, thinly sliced 100g Halloumi, cut into 1cm pieces 1½ tbsp olive oil 8 ready-made filo pastry sheets

For the salad:

1 tbsp lemon juice ½ tbsp extra-virgin olive oil Salt and black pepper 100g rocket

1 Heat the oven to 190˚C/170˚C fan/ gas mark 5. Blitz the herbs in a food processor or with a hand blender until roughly chopped. Spoon two tablespoons of herbs into a bowl and set aside.

2 Add the Ricotta, three eggs and half the Parmesan into the remaining herbs in the food processor. Season with salt and pepper, then process until just combined.

3 Place the courgette slices into a bowl with the remaining egg and Parmesan. Season with salt and pepper and toss to combine.

4 Grease each hole of a muffin tray. Brush one filo sheet lightly with a little oil and place another sheet on top. Repeat brushing and layering with four sheets so you end up with two stacks of four filo sheets. Cut the stack in half lengthwise, then cut each half into thirds to form six rectangles. Repeat with second stack so you end up with 12 rectangles. Press each rectangle into a hole in the muffin tin.

5 Divide the Ricotta mixture between the filo in the muffin tray, spooning it into the centre of each one.

6 Top the Ricotta with the courgette mixture and scatter with the Halloumi.

7 Bake for 20 minutes or until the filo is golden and the filling is set.

8 To make the side salad, whisk the oil and lemon juice in a bowl and season with salt and pepper.

9 Add the rocket and the herbs that you had set aside and gently toss to combine. Serve two tarts per person with the rocket salad.

384kcal, 22.5g fat (10.4g saturated), 22.3g carbs (2.3g sugars), 23.9g protein, 1.9g fibre, 0.5g sodium