A vibrant mix of summer colours and flavours for an outdoor feast
Chargrilled Courgettes, Runner Beans and Ricotta
A summer feast
Ingredients
- 50 g mixed seeds
- 2 tbsp honey or maple syrup
- ¼ tsp chilli flakes or adapt to your taste
- ½ lemon zested and juiced
- 250 g ricotta for a vegan ricotta recipe follow the link below
- 3 courgettes thickly sliced on the diagonal
- 400 g runner beans
- 3 tbsp good-quality olive oil plus extra to serve
- edible flowers to decorate (optional) we used nasturiums
Instructions
- 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 salt and pepper into the ricotta and set aside.
- Toss the courgettes and runner beans in the oil, then season. Ask a grown up to cook these on the BBQ or in a pan. Cook the veg in batches until it is 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 colourful wow factor, if you like.
Tags: veganrecipe