Ingredients

50g mixed seeds
2 tbsp honey
¼ tsp chilli
flakes
½ 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)

Method
step 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 a piece of baking parchment and leave to cool. Mix the lemon zest and some seasoning into the ricotta and set aside.

step 2
Toss the courgettes and runner beans in the oil, then season. Fire up the barbecue or get a griddle pan searing hot on the hob. Working in batches, cook the veg until charred and softened but still a little crunchy.

step 3
Spread the ricotta along 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.