{"id":3260,"date":"2020-07-26T10:35:38","date_gmt":"2020-07-26T09:35:38","guid":{"rendered":"https:\/\/www.harvestworkerscoop.org.uk\/site\/?page_id=3260"},"modified":"2020-08-16T14:01:27","modified_gmt":"2020-08-16T13:01:27","slug":"recipe-chargrilled-courgettes-runner-beans-and-ricotta","status":"publish","type":"page","link":"https:\/\/www.harvestworkerscoop.org.uk\/site\/recipes\/recipe-chargrilled-courgettes-runner-beans-and-ricotta\/","title":{"rendered":"Chargrilled Courgettes, Runner Beans and Ricotta"},"content":{"rendered":"

A vibrant mix of summer colours and flavours for an outdoor feast<\/p>\n

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Chargrilled Courgettes, Runner Beans and Ricotta<\/h2>\n\n
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A summer feast<\/span><\/div>\n
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Ingredients<\/h3>
  • 50<\/span> g<\/span> mixed seeds<\/span><\/li>
  • 2<\/span> tbsp<\/span> honey or maple syrup<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> chilli flakes<\/span> or adapt to your taste<\/span><\/li>
  • \u00bd<\/span> lemon<\/span> zested and juiced<\/span><\/li>
  • 250<\/span> g<\/span> ricotta<\/span> for a vegan ricotta recipe follow the link below<\/span><\/li>
  • 3<\/span> courgettes<\/span> thickly sliced on the diagonal<\/span><\/li>
  • 400<\/span> g<\/span> runner beans<\/span><\/li>
  • 3<\/span> tbsp<\/span> good-quality olive oil<\/span> plus extra to serve<\/span><\/li>
  • edible flowers<\/span> to decorate (optional) we used nasturiums<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • 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.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Tags:<\/strong> veganrecipe<\/em><\/p>\n

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