Grilled runner beans with herby ricotta
INGREDIENTS
Serves 4 as a starter, or side
For the runner beans
-
- 400g runner beans, stalks discarded and stringy sides peeled
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- ½ tsp Halen Môn Pure Sea Salt in a Finer Flake
- Black pepper
For the herby ricotta
- 250g ricotta, drained
- ½ tsp Halen Môn Pure Sea Salt in a finer flake
- 1 unwaxed lemon
- 4 sprigs dill, leaves picked
- Black pepper
- Halen Môn Pure Sea Salt flakes, for finishing
Just as simple to cook on the barbeque as it is under the grill, this laid-back dish benefits from the contrast of blistered, hot runner beans, and fresh cooling ricotta. Serve alongside roast chicken, or other grilled vegetables and salads for an easy late Summer lunch.
METHOD
- Toss the prepared runner beans in a tray with the oil and salt, then season well with black pepper. Transfer the beans to the grills of a BBQ, or arrange on a shallow tray and place under a hot grill. Cook, turning a couple of times, until the beans are charred in places and completely tender, about 6-8 minutes.
- While the beans are cooking, mix the ricotta with the salt. Zest the lemon over the cheese and stir through with the dill.
- Arrange the beans on one side of a serving platter, cut the zested lemon in half and squeeze the juice from one half over the beans. Save the other half for another time.
- Spoon the ricotta alongside and drizzle with more olive oil. Finish with a pinch of flaked salt over the grilled beans.
