Ingredients
50g mixed seeds
2 tbsp honey
1/4 tsp chilli flakes
1/2 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
-
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. -
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. -
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.
PER SERVING (10)
124 kcals • fat 9g • saturates 3g • carbs 5g • sugars 4g • fibre 2g • protein 5g • salt 0.1g
