The greens (chopped basil, dill, chives, parsley) — 1 a handful
Ricotta Cheese — 300 g
Serving temperature: Chilled meal
Squash peeled potato peeler, cut into the thinnest slices or long strips using a potato, spread out on a large platter scales (overlap), sprinkle with salt and pepper, sprinkle with olive oil and lemon juice. Top evenly crumbled ricotta, got on to each slice. Sprinkle with herbs and serve.