Chargrilled summer vegetables, ricotta and lemon recipe
 Barbecuing vegetables gives them a delicately smoky flavour, which complements the lemony, herby ricotta and gooey garlic dressing. 100ml/3½oz cold pressed rapeseed oil, plus extra for drizzling2 courgettes (different colours), sliced into strips1 leek, sliced into wedges300g/10½oz runner beans 300g/10½oz broad beans in pods 2 Little Gem lettuces, quartered with bases intact3 lemons, zested and halved1 bulb smoked garlic 500g/1lb 2oz soft ricotta 100g/3½oz soft herbs, such as parsley, marjoram, borage, basil and fennel fronds, finely chopped, plus extra to garnishhandful edible flowers, such as nasturtiums (optional)salt and freshly ground black pepper 100ml/3½oz cold pressed rapeseed oil, plus extra for drizzling 2 courgettes (different colours), sliced into strips 1 leek, sliced into wedges 300g/10½oz runner beans 300g/10½oz broad beans in pods 2 Little Gem lettuces, quartered with bases intact 3 lemons, zested and halved 1 bulb smoked garlic 500g/1lb 2oz soft ricotta 100g/3½oz soft herbs, such as parsley, marjoram, borage, basil and fennel fronds, finely chopped, plus extra to garnish handful edible flowers, such as nasturtiums (optional) salt and freshly ground black pepper Method Light the barbecue and get it to a soft glow ember stage – you don’t want a raging fire as the vegetables are very delicate. You can grill directly on the barbecue, or use a griddle pan on the hob if you prefer. Drizzle some rapeseed oil onto a large tray – this is for resting the vegetables.Place all the vegetables onto the grill with the lemon halves cut-side down. Wrap the garlic in foil and place into the charcoals (or into a hot oven). Cook until the vegetables are softened and coloured, the lemon halves have blackened and the garlic cloves are soft and gooey. Transfer the cooked vegetables onto the oiled tray. Put the lemons on top, so any juice runs into the oil.Put the ricotta and chopped herbs in a bowl with plenty of seasoning and some lemon zest, to taste. Beat with a wooden spoon until smooth and keep in the fridge until ready to use. Squeeze the softened garlic cloves into a bowl and mash slightly with a fork, then squeeze in the juice of the cooled lemons, pouring in any resting juices from the veg. Season generously. Whisk in the rapeseed oil. Pour half over the veg and mix gently. To assemble, spread the ricotta mix over a platter, arrange the vegetables on top, then scatter over some more herbs and edible flowers (if using). Finish with the remaining dressing. Light the barbecue and get it to a soft glow ember stage – you don’t want a raging fire as the vegetables are very delicate. You can grill directly on the barbecue, or use a griddle pan on the hob if you prefer. Light the barbecue and get it to a soft glow ember stage – you don’t want a raging fire as the vegetables are very delicate. You can grill directly on the barbecue, or use a griddle pan on the hob if you prefer. Drizzle some rapeseed oil onto a large tray – this is for resting the vegetables. Drizzle some rapeseed oil onto a large tray – this is for resting the vegetables. Place all the vegetables onto the grill with the lemon halves cut-side down. Wrap the garlic in foil and place into the charcoals (or into a hot oven). Cook until the vegetables are softened and coloured, the lemon halves have blackened and the garlic cloves are soft and gooey. Transfer the cooked vegetables onto the oiled tray. Put the lemons on top, so any juice runs into the oil. Place all the vegetables onto the grill with the lemon halves cut-side down. Wrap the garlic in foil and place into the charcoals (or into a hot oven). Cook until the vegetables are softened and coloured, the lemon halves have blackened and the garlic cloves are soft and gooey. Transfer the cooked vegetables onto the oiled tray. Put the lemons on top, so any juice runs into the oil. Put the ricotta and chopped herbs in a bowl with plenty of seasoning and some lemon zest, to taste. Beat with a wooden spoon until smooth and keep in the fridge until ready to use. Put the ricotta and chopped herbs in a bowl with plenty of seasoning and some lemon zest, to taste. Beat with a wooden spoon until smooth and keep in the fridge until ready to use. Squeeze the softened garlic cloves into a bowl and mash slightly with a fork, then squeeze in the juice of the cooled lemons, pouring in any resting juices from the veg. Season generously. Whisk in the rapeseed oil. Pour half over the veg and mix gently. Squeeze the softened garlic cloves into a bowl and mash slightly with a fork, then squeeze in the juice of the cooled lemons, pouring in any resting juices from the veg. Season generously. Whisk in the rapeseed oil. Pour half over the veg and mix gently. To assemble, spread the ricotta mix over a platter, arrange the vegetables on top, then scatter over some more herbs and edible flowers (if using). Finish with the remaining dressing. To assemble, spread the ricotta mix over a platter, arrange the vegetables on top, then scatter over some more herbs and edible flowers (if using). Finish with the remaining dressing. Recipe tips This salad also works well with peas in pods, asparagus, broccoli and cauliflower.