Chargrilled vegetables with herb ricotta

Chargrilled vegetables with herb ricotta

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Preparation time
less than 30 mins

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Cooking time
10 to 30 mins

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Serves
Serves 4

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Dietary
Vegetarian

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By Marcus Wareing
From Saturday Kitchen[row]

Ingredients

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For the roast garlic dressing

  • 2 garlic bulbs, left whole
  • 2 tbsp olive oil
  • 1 sprig thyme, left whole
  • 1 lemon, halved
  • 1 green chilli, chopped
  • salt and freshly ground black pepper

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For the chargrilled vegetables

  • 2 yellow courgettes, sliced
  • 6 baby courgettes, left whole
  • 6 baby leeks, left whole
  • 4 runner beans, left whole
  • 1 Little Gem lettuce, cut into wedges
  • 1 red onion, skin on, cut into 6 wedges
  • 1 red chilli, left whole
  • 1–2 tbsp sherry vinegar

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For the herb ricotta

  • 500g/1lb 2oz ricotta
  • 1 tsp chopped fresh mint
  • 1 tsp chopped fresh marjoram
  • 1 tsp chopped fresh borage
  • 1 tsp chopped fennel fronds
  • 1 tsp chopped fresh parsley

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To serve

  • ciabatta, sliced
  • 2 tbsp olive oil
  • edible flowers, to garnish

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