Charred courgettes, runner beans & ricotta

Serves 8-10 Prep 10 mins Cook 20 mins

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)

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 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 heat a griddle pan on the hob until it’s searing-hot. Working in batches, cook the vegetables until they are charred and softened but still a little crunchy.

3 Spread the ricotta over 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