Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

One of our greatest joys is being able to share our farm with friends and family, and there's no better moment to gather loved ones together than the summertime. We throw down blankets or lay rustic tables in all sorts of picturesque corners of our land, sitting out in the evening light, watching the tall grass sway in the gentle breeze and marvelling as the sun sets with that ethereal orange glow you see only after solstice.

This is a favourite recipe for such occasions, as I can find almost all the ingredients by hunting around our vegetable garden. It's simply a case of making one component ahead of time, then throwing a few things together and letting the fire work its magic, giving me more time to savour these special moments.

Ingredients

Summer · Serves 4

  • 4

    courgettes

  • 2 tbsp

    extra virgin olive oil, plus extra to finish

  • grated zest and juice of 1 unwaxed lemon, plus extra juice to finish

  • ½ tsp

    chilli flakes

  • 200g (7oz)

    ricotta cheese

  • 50g (1¾oz)

    pine nuts

  • a handful

    nasturtium leaves and flowers

  • a handful

    mint leaves, torn

  • flaky sea salt and freshly ground black pepper

Buy available ingredients
Recipe image

Method

Roughly chop the courgettes into 2.5cm (1in) chunks and tip into a mixing bowl. Add the olive oil, half the lemon zest and juice, the chilli flakes and a pinch of salt and pepper, giving everything a really good mix to ensure each piece of courgette is well coated. Leave to marinate for at least 30 minutes.

Tip the ricotta into a medium mixing bowl along with a good pinch of salt and pepper. Add the remaining lemon zest and juice. With a hand-whisk or an electric whisk, whip the ricotta until it becomes light and fluffy. Set to one side.

Fire up your barbecue ready for two-zone grilling so that you can cook both directly and indirectly. This means lighting charcoal on one side of your barbecue and leaving the other side of it fire-free. This gives you heat flexibility and instantly puts you more in control. Make sure your fire has settled down to glowing embers; a nice steady heat, nothing too fierce.

Add the courgettes to the charcoal side of the grill, leave them for around 2 minutes, then turn. Keep turning the courgettes, moving them around the heat, so they cook as evenly as possible until they are tender and beautifully charred. This should take around 8 minutes in total.

Place a dry frying pan over the fire. Add the pine nuts and toast for around 2–3 minutes, ensuring they don't catch. Set aside.

Spoon the whipped ricotta onto a large plate or platter, then scatter over the charred courgettes along with the nasturtium leaves and flowers. Scatter over the mint, then sprinkle with the toasted pine nuts. Drizzle a generous glug of olive oil over the dish and add another squeeze of lemon juice.

Serve straight away with some flatbreads on the side for scooping.
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