Charred courgettes, runner beans & ricotta
- Preparation and cooking time
- Serves 8 - 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.