Roasted lemon, thyme and ricotta with Mediterranean vegetables

PERFECT if friends come round for supper. Alter the veg according to the season. Enjoy with a low-carb bread or a crisp green salad.

SERVES 6 Per serving: Calories, 560; carbohydrates, 9.7g; protein, 35g; fat, 41g; fibre, 3.4g

500g ricotta 1 egg 100g Parmesan 2 tsp thyme leaves, chopped 1 large lemon Freshly ground black pepper 1 red pepper, cut into 3cm pieces 1 aubergine, cut into 3cm pieces 1 courgette, cut into 3cm pieces 200g mushrooms, sliced 1 red onion, cut into wedges 12 cherry tomatoes 3 garlic cloves, lightly crushed A few sprigs of thyme 6 tbsp extra virgin olive oil Few basil leaves, roughly torn

HEAT the oven to 180c/gas mark 4. Select an ovenproof dish suitable to bake and serve the cheese in. Drain the ricotta and put into a bowl with the egg, Parmesan and thyme leaves. Cut a slice from the middle of the lemon and set aside. Finely zest the rest of it and add to the bowl with the seasoning. Mix thoroughly and pour into your dish. Drizzle a little oil on top and add the slice of lemon. Put the dish onto a large roasting tray. Put the vegetables, garlic and thyme sprigs into a mixing bowl and toss with the remaining oil and seasoning. Arrange the vegetables around the cheese on the roasting tray and bake for 25 minutes. Scatter over the basil and serve.