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Dinner with Rukmini
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Ricotta with Griddled Squash, Chard, Honey and Hazelnuts
Introduction from Rukmini Iyer
This is a really elegant sharing platter – let everyone help themselves to a scoop of ricotta along with the crisp, caramelised squash and charred chard (as it were). If you’re having trouble finding chard, you can substitute asparagus in season, or Tenderstem broccoli.
Ingredients
Essential kit
You will need: a barbecue.
Method
Tip the squash and chard into a large bowl, and mix with the oil, spices and sea salt flakes.
In a separate bowl, mix the extra virgin olive oil, honey, lemon juice and sea salt flakes to make the dressing. Taste and adjust the salt as needed, and set aside.
Once your barbecue is good and hot, lay the chard on the grill and cook for 3–5 minutes per side, until charred and cooked through. Transfer to a platter.
Once your barbecue is at a medium heat, lay on the squash slices and cook for 25 minutes on each side, covered with a roasting tin or the lid.
Once the squash is cooked through, arrange on a platter with the chard, leaving space for the ricotta in the centre. Invert the ricotta, sprinkle everything with the hazelnuts and basil leaves, pour over the dressing, and serve hot.
Preview
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From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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