- 50g mixed seeds
- 2 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- ¼ tsp chilli flakes
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- ½ lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 250g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 3 courgettes, thickly sliced on the diagonal
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 400g runner beans
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- 3 tbsp good-quality olive oil, plus extra to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- edible flowers, to decorate (optional)
Toast the seeds in a dry pan until they start to pop, then stir in the honey, chilli and a good pinch of sea salt. Once all the seeds are sticky and forming clusters, tip out onto a piece of baking parchment and leave to cool. Mix the lemon zest and some seasoning into the ricotta and set aside.
Toss the courgettes and runner beans in the oil, then season. Fire up the barbecue or get a griddle pan searing hot on the hob. Working in batches, cook the veg until charred and softened but still a little crunchy.
Spread the ricotta along the bottom of a large sharing platter and top with the veg. Squeeze over the lemon juice, then scatter over the honeyed seeds. Finish with a drizzle of olive oil and a scattering of sea salt, then dot with edible flowers for extra wow factor, if you like.