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Charred courgettes, runner beans & ricotta New-recipe-icon

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
    Cook: 20 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 124
  • Carbohydrates 5
  • Saturated Fat 3
  • Sugar 4
  • Protein 5
  • Fat 9
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 124
  • Carbohydrates 5
  • Saturated Fat 3
  • Sugar 4
  • Protein 5
  • Fat 9
  • Fibre 2
  • Salt 0.1

Ingredients

  • 50g mixed seeds
  • 2 tbsp honey
  • ¼ tsp chilli flakes
  • ½ lemon, zested and juiced
  • 250g tub ricotta
  • 3 courgettes, thickly sliced on the diagonal
  • 400g runner beans
  • 3 tbsp good-quality olive oil, plus extra to serve
  • edible flowers, to decorate (optional)

Method

  1. 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 seasoning into the ricotta and set aside.

  2. Toss 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.

  3. 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 extra wow factor, if you like.

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