Charred courgettes, runner beans and ricotta

• local seed mix50g g
• honey↗2 tbsp tbsp
• chili↗¼ tsp tsp

  flakes

• lemon↗½

  zest and juice

• ricotta (in a tub)↗250g g
• courgettes↗3

  thick diagonal slices

• runner beans↗400g g
• high-quality olive oil↗3 tbsp tbsp

  plus extra for serving

• edible flowers

  for garnish (optional)

Step-by-step instructions

1. 1

   Toast the seeds in a dry pan until they start to pop, then add honey, chili and a pinch of sea salt. When the seeds become sticky and form clumps, spread them onto a sheet of parchment paper and let them cool. Mix the lemon zest with a little seasoning and ricotta and set aside.

2. 2

   Toss the courgettes and runner beans with oil, then season. Light the barbecue or heat a grill pan on the stove to a very high temperature. Cook the vegetables in batches until they char and become tender while remaining slightly crisp.

3. 3

   Spread the ricotta over the bottom of a large communal plate and top with the vegetables. Squeeze lemon juice, then sprinkle the honeyed seeds. Finish with a drizzle of olive oil and a pinch of sea salt, and optionally garnish with edible flowers for extra effect.