Serves 2 Ingredients 250 g Courgettes, grated 50g self raising flour 1/2 tsp baking powder 1 tsp ground cumin 1 large egg, beaten 1 small garlic clove, crushed 100g low fat ricotta 2 tbsp finely chopped dill A pinch of dried chilli flakes Grated lemon zest of 1 lemon Salt & pepper Fry light spray 2 lemon wedges 40g mixed salad leaves 8 cherry leaves Method Put the grated courgettes into a bowl with the flour, baking powder, cumin, egg, garlic, ricotta, dill, chilli flakes, and lemon zest. Season with salt and pepper, then mix. Heat a large non-stick frying pan over a medium heat and spray the pan with oil. Drop 6 large spoonfuls of batter into the pan, spacing them well apart, and cook for 3-4 minutes on each side, until the pancakes are golden brown and cooked through. Serve 3 pancakes with a leafy salad on the side and lemon wedges.