This vegetarian side dish of charred courgettes and runner beans sings summer and also has a small bite of hot chilli. It goes down well at barbecues
Prep:10 mins
Serves 8 – 10
50g mixed seeds2 tbsp honey¼ tsp chilli flakes½ lemon, zested and juiced250g tub ricotta3 courgettes, thickly sliced on the diagonal400g runner beans3 tbsp good-quality olive oil, plus extra to serveedible flowers, to decorate (optional)
STEP 1Toast 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 2Toss 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 3Spread 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.
