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A plate serving charred courgettes, runner beans & ricotta

Charred courgettes, runner beans & ricotta

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  • 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)
NutrientUnit
kcal124
fat9g
saturates3g
carbs5g
sugars4g
fibre2g
protein5g
salt0.1g
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Ingredients

  • 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)

Method

  • 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.

Goes well with

Recipe from Good Food magazine, June 2017

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A star rating of 4.8 out of 5.15 ratings
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