Grilled Courgette & Green Beans with Ricotta

Courgettes are a real seasonal hero and this recipe by The Farm Table Head Chef, Tom, is perfect on the BBQ or in a chargrill pan.

Difficulty:

Prep time: 15 minutes (allow a few hours if making your own basil oil)

Cook time: 5 minutes

Serves: 4

Grilled Courgette & Green Beans with Ricotta Image 1

Grilled Courgette & Green Beans with Ricotta Image 2

Related Tags

seasonality

Ingredients

2-4 Courgettes size depending
200g of green beans or similar
One small tub of Westcombe ricotta
Olive oil
salt
pepper
Lemon zest
100g of roasted hazelnuts

For the basil oil:

500ml of cooking rapeseed oil
2 bunches of basil

To make your basil oil, bring 500ml of cooking rapeseed oil to 85oc, add in the basil leaves then carefully blend in a food processor. Then pour the basil oil in to a jay cloth lined fine sieve over a large container and let the oil slowly drip through in the cold. After a few hours you should be left with a bright green oil that tastes of basil.

Method

Wash your green beans and remove the stalk at the top.
In a bowl mix your beans with olive oil and salt, then put straight onto a hot char grill.
Colour and quickly put to one side, should be a very quick cook no more than 20 seconds.
Take the beans off and put to one side. They will continue cooking for a little bit.
Wash your courgettes and take the stalk off, preferably you have different sizes, shapes and colours to make the dish look interesting.
Cut in half top to bottom, olive oil and salt, then on to the chargrill.
Give these a little longer about a minute on each side. Put to one side to cool then cut down in to smaller pieces however you like.
Drain your ricotta and season with lemon zest, salt and pepper.
Chop down your roasted hazelnuts to a good sprinkling consistency
Build your grilled veg and ricotta salad, I would spread my ricotta over the plate, mix my grilled veg with the basil oil in a bowl, then place on top of the ricotta with more green basil oil. Then sprinkle the chopped hazelnuts over the top.