Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Ricotta with Griddled Squash, Chard, Honey and Hazelnuts
Introduction
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
| squash, cut into 2½cm slices (no need to peel) | |
| Swiss or rainbow chard | |
| olive oil | |
| coriander seeds, crushed | |
| smoked paprika | |
| sea salt flakes | |
| For the dressing: | |
| extra virgin olive oil | |
| honey | |
| lemon, juice only | |
| sea salt flakes | |
| To serve: | |
| ricotta | |
| hazelnuts, toasted |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
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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