Chargrilled Courgettes with Beans and Ricotta

In a dry pan, toast the seeds for a minute or two. Stir in the chilli, honey, and some salt, and once the seeds are sticky and clustered together, tip onto a piece of parchment and allow to cool. Meanwhile, combine the lemon zest and some salt and pepper into the ricotta.
Toss the runner beans and sliced courgette in some olive oil, season well, and griddle until charred and softened. Spread the ricotta all along the bottom of a sharing platter, and pile with the vegetables. Break up the seed clusters into a handful of crunchy chunks, and scatter over the veg. Drizzle with olive oil, season again, and serve.

20 mins

8 serving

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