Vegetarian BBQ flatbreads
These flatbreads, loaded with courgette, peas, asparagus and ricotta, are a great way to use up any leftover veg. Some crispy chorizo, pancetta or even a few slithers of smoked salmon would work well, too
- Serves: 6 persons
- 2medium courgettes
- 150g fresh spring peas (in their pods)
- bunch of spring onions, trimmed
- drizzle of extra-virgin olive oil
- 100g asparagus, peeled into thin strips
- ½lemon, zested and juiced
- 200g ricotta
- handful of basil, finely shredded, plus extra leaves to serve
- 1small garlic clove, crushed
- 25g parmesan (or vegetarian alternative), finely grated, plus extra to serve
- 4-6 tbsp fresh pesto
- 6flatbreads, warmed on the BBQ
Step 1Heat a BBQ about an hour before you want to cook on it, to allow the flames to die down and the coals to turn white and ashen. Don’t cook before you reach this stage otherwise you’ll get flare-ups and uneven cooking. Alternatively, heat a griddle pan over a high heat.
Step 2Put the courgettes, peas and spring onions in a bowl, season, and drizzle with a little oil. Toss well, then transfer to the bars of the BBQ or griddle pan, working in batches if you need to. Cook for 6-8 minutes, turning halfway, until tender and picking up char lines. Transfer back to a bowl (the spring onions will take a few more minutes than the courgettes), add the asparagus strips, another drizzle of oil and the lemon juice.
Step 3Mix the ricotta, chopped basil, garlic and parmesan with some seasoning. Spoon the ricotta over the warm flatbreads and scatter over the charred veg and asparagus.
Step 4Scatter with a few spoons of pesto (loosen with a little more oil if you need to, to get a drizzling consistency), lemon zest and more basil leaves to serve, with some extra parmesan shavings, if you like.