Kosher salt and freshly ground black pepper, to taste
¼ cup mint leaves, divided
¼ cup basil leaves, divided
1 tablespoon thyme leaves, divided
2 pounds summer squash, thinly sliced on a mandoline
½ serrano chile, thinly sliced
¼ small red onion, thinly sliced
2 tablespoons lemon juice
2 tablespoons toasted sunflower seeds, for garnish
Directions
In a small bowl, whisk together the ricotta, 2 tablespoons of the olive oil, honey, lemon zest, garlic, salt and pepper until smooth. Set aside for later.
In a mini food processor or blender, combine ¼ cup of the olive oil with half of the mint, basil and thyme leaves. Purée until smooth, then strain, discarding any solids.
In a large bowl, toss the sliced summer squash with the remaining 2 tablespoons of olive oil; the remaining half of the mint, basil and thyme leaves; and the serrano chile, red onion, lemon juice, salt and pepper.
Spread the ricotta on a platter. Top with the summer squash mixture, using a slotted spoon to make sure it's well drained. Drizzle with the herb oil, garnish with honey and the sunflower seeds, then serve.