A plate serving charred courgettes, runner beans & ricotta

Charred courgettes, runner beans & ricotta

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(2 ratings)

Prep: 10 mins Cook: 20 mins

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (10)

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

  • 50g mixed seeds
  • 2 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • ¼ tsp chilli flakes
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 3 courgettes, thickly sliced on the diagonal
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 400g runner beans
    Runner bean

    Runner bean

    Run-ner beens

    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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • edible flowers, to decorate (optional)

Method

  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.

  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.

  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.

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Comments, questions and tips

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castmyeyes
9th Jul, 2017
5.05
Made a version of this-and it was delicious. BBQ'd runner beans are a revelation! Used courgettes and found some spring onions which we also bbq'd. didn't bother with the seeds and sort of adapted the chilli in the ricotta to garlic, mint and parsley. But was still yummy. Great with lamb chops!
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