The BBC Good Food logo
A plate serving charred courgettes, runner beans & ricotta

Charred courgettes, runner beans & ricotta

A star rating of 4.8 out of 5.15 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

This vegetarian side dish of charred courgettes and runner beans sings summer and also has a small bite of hot chilli. It goes down well at barbecues

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (10)


  • 50g mixed seeds
  • 2 tbsp honey
  • ¼ tsp chilli flakes
  • ½ lemon , zested and juiced
  • 250g tub ricotta
  • 3 courgettes , thickly sliced on the diagonal
  • 400g runner beans
  • 3 tbsp good-quality olive oil , plus extra to serve
  • edible flowers , to decorate (optional)


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, June 2017

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.15 ratings

Sponsored content