Grilled Courgettes and Red Onion with Whipped Black Pepper Ricotta
The key to deeply savoury grilled vegetables is to let them relax in a kind of post-cook marinade, enriched with our new Pure Sea Salt with Black Garlic for added complexity and umami. This method works for any vegetable that you want to grill, and makes a great Summer lunch, spooned over cooling ricotta.
Ingredients
- For the grilled vegetables
- 3 tbsps extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 unwaxed lemon
- 1 tsp Halen Môn Pure Sea Salt with Black Garlic, plus extra for finishing
- 3 courgettes, sliced into lengths, about ½ cm wide
- 2 red onions, cut into 6 wedges each through the root
- Handful of fresh mint leaves
- For the crunchy seeds
- 40g pumpkin seeds
- 1 tbsp extra virgin olive oil
- ¼ tsp chilli flakes
- For the ricotta
- 250g ricotta
- A generous grind of black pepper
- Flatbreads or toasted sourdough to serve
Method
- Preheat the oven to 200C, as well as the grill or a large griddle pan over a high heat. Combine the oil, vinegar, lemon zest and juice of ½ the lemon with the black garlic salt in a large, heat-proof mixing bowl (you will need enough room to fit the vegetables once they’re grilled). Mix to combine.
- Lay the vegetables over the hot grill, ensuring there’s no overlap – you will probably need to do this in batches to give everything enough room. Allow to cook for 4-5 minutes each side, until distinct char marks appear and the colour of the vegetables has deepened. Use tongs to turn over onto the other side and continue to cook until softened and striped, another 4 minutes or so. As soon as they’re cooked, transfer the grilled vegetables to the oil mixture in the bowl and toss to coat. Cover with a plate and repeat with any uncooked vegetables, trapping them under the plate to allow them to continue to soften and take on the flavour from the oil, salt and lemon as they relax.
- Spread the pumpkin seeds over a small roasting tray and drizzle over the oil. Toss with the chilli flakes and slide into the centre of the oven to roast for 6-8 minutes until popping and golden.
- Whip the ricotta together with the pepper, until light and fluffy, then spread on a large serving plate. Lift the vegetables onto the ricotta in the centre and top with the mint and crunchy seeds. Spoon over any juices from the bowl. Finish the dish with a generous pinch of black garlic sea salt and a squeeze of fresh juice from the remaining lemon half for the ultimate deeply savoury and fresh contrast. Serve immediately with flatbreads.
