COURGETTE CANNELLONI WITH SPINACH AND RICOTTA

2.5-12 courgettes 0.5tbsp Flora regular, melted 100g ricotta cheese 1tbsp chopped fresh parsley 0.5tbsp chopped fresh mint 20g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 0.5tbsp toasted pine nuts (or toasted almonds), to garnish

5-12 courgettes 1tbsp Flora regular, melted 200g ricotta cheese 1.5tbsp chopped fresh parsley 1tbsp chopped fresh mint 40g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 0.5tbsp toasted pine nuts (or toasted almonds), to garnish

7.5-12 courgettes 1.5tbsp Flora regular, melted 300g ricotta cheese 2.5tbsp chopped fresh parsley 1.5tbsp chopped fresh mint 60g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 1tbsp toasted pine nuts (or toasted almonds), to garnish

12.5-12 courgettes 2tbsp Flora regular, melted 500g ricotta cheese 4tbsp chopped fresh parsley 2.5tbsp chopped fresh mint 100g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 1.5tbsp toasted pine nuts (or toasted almonds), to garnish

15-12 courgettes 2.5tbsp Flora regular, melted 600g ricotta cheese 4.5tbsp chopped fresh parsley 3tbsp chopped fresh mint 120g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 1.5tbsp toasted pine nuts (or toasted almonds), to garnish

17.5-12 courgettes 3tbsp Flora regular, melted 700g ricotta cheese 5.5tbsp chopped fresh parsley 3.5tbsp chopped fresh mint 140g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 2tbsp toasted pine nuts (or toasted almonds), to garnish

20-12 courgettes 3tbsp Flora regular, melted 800g ricotta cheese 6tbsp chopped fresh parsley 4tbsp chopped fresh mint 160g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 2tbsp toasted pine nuts (or toasted almonds), to garnish

22.5-12 courgettes 3.5tbsp Flora regular, melted 900g ricotta cheese 7tbsp chopped fresh parsley 4.5tbsp chopped fresh mint 180g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 2.5tbsp toasted pine nuts (or toasted almonds), to garnish

25-12 courgettes 4tbsp Flora regular, melted 1 000g ricotta cheese 7.5tbsp chopped fresh parsley 5tbsp chopped fresh mint 200g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 2.5tbsp toasted pine nuts (or toasted almonds), to garnish

27.5-12 courgettes 4.5tbsp Flora regular, melted 1 100g ricotta cheese 8.5tbsp chopped fresh parsley 5.5tbsp chopped fresh mint 220g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 3tbsp toasted pine nuts (or toasted almonds), to garnish

30-12 courgettes 4.5tbsp Flora regular, melted 1 200g ricotta cheese 9tbsp chopped fresh parsley 6tbsp chopped fresh mint 240g baby spinach, washed and roughly chopped Zest and juice of 1 lemon Sea salt and freshly ground black pepper 3tbsp toasted pine nuts (or toasted almonds), to garnish