Chargrilled Courgettes with Beans and Ricotta

Good Pair Days (Roos Michels) -
  • 50g mixed sunflower seeds, pumpkin seeds and pine nuts
  • 2 tbsp runny honey
  • Pinch of chilli flakes
  • ½ lemon, zest and juice only
  • 250g ricotta
  • 3 courgettes, thickly sliced diagonally
  • 400g fresh runner beans, trimmed
  • 3 tbsp olive oil
  • 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